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Fried Chicken Breast Recipe

This crispy fried chicken breast recipe is topped with arugula, shaved parmesan cheese, and a delicious lemon vinaigrette!

Prep Time
5 mins
Cook Time
5 mins
Marinate
30 mins
Total Time
45 mins
Servings: 4
Calories: 484 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 thin chicken breasts
  • 1 pint buttermilk
  • ¾ cup all-purpose flour
  • ¾ cup Panko bread crumbs
  • 1 egg
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 4 cups baby arugula, loosely packed
  • 4 tablespoons shaved Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
Lemon Vinaigrette
  • 2 tablespoons lemon juice
  • ¼ cup olive oil
  • salt and pepper to taste

Instructions

Chicken
    Cup of Yum
  1. Marinate 4 thin raw chicken breasts in a Ziploc bag in buttermilk for 30-60 minutes.
  2. Create breading process with 3 separate shallow dishes or bowls. In the first dish, mix flour, half of the salt, garlic powder, and half of the pepper.
  3. In the second dish, mix egg and water.
  4. In the third dish, mix Panko, remaining salt, and remaining pepper.
  5. Coat chicken in flour mixture (first dish), dredge (completely coate) in egg mixture (second dish) then coat in panko (third dish).
  6. Heat a cast iron skillet (or another heavy-bottomed pan) over medium high heat, melt butter and olive oil.
  7. Place 2 chicken breasts in the pan and brown (about three minutes on each side).
  8. Continue cooking until chicken is cooked all the way through. Repeat with the last two chicken breasts. Place on paper towel lined plate to drain excess oil.
Vinaigrette
  1. Make the dressing by whisking lemon juice and olive oil. Season with salt and pepper.
  2. Lightly coat arugula with lemon vinaigrette and scoop onto each breast. Top with shaved parmesan and serve warm. ENJOY!

Notes

  • Make ahead of time. After breading, place the chicken on a baking sheet. Cover the sheet with plastic then refrigerate it for up to 4 hours before cooking. To freeze it, place the sheet in the freezer, once the chicken is solid, transfer them to a Freezer Ziploc and keep it in the freezer for up to 3 months. Thaw in the fridge before frying.
  • STORE. Place leftover chicken in an airtight container and keep it in the refrigerator for 3-4 days or in the freezer for up to 3 months. The arugula can be stored in a separate container in the fridge for 3-4 days.
  • The arugula can be stored in a separate container in the fridge for 3-4 days.
  • REHEAT. For a crispy crust use one of the following methods:
  • Skillet. Add a bit of olive oil to a frying pan and let the chicken cook for a few minutes on each side, until warm throughout.
  • Oven. preheat the oven to 350°F, place the fried chicken on a baking sheet, and bake for 20-25 minutes, or until heated.
  • Airfryer. Preheat the air fryer to 350°F. Place the fried chicken in the air fryer basket and heat for about 3-4 minutes until it's warm and crispy. 
  • Prepare the lemon vinaigrette up to 3 days ahead of time and keep it in a separate container in the fridge.

Nutrition Information

Calories 484kcal (24%) Carbohydrates 34g (11%) Protein 12g (24%) Fat 33g (51%) Saturated Fat 10g (50%) Cholesterol 74mg (25%) Sodium 1520mg (63%) Potassium 305mg (9%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 950IU (19%) Vitamin C 5.9mg (7%) Calcium 254mg (25%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 484

% Daily Value*

Calories 484kcal 24%
Carbohydrates 34g 11%
Protein 12g 24%
Fat 33g 51%
Saturated Fat 10g 50%
Cholesterol 74mg 25%
Sodium 1520mg 63%
Potassium 305mg 6%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 950IU 19%
Vitamin C 5.9mg 7%
Calcium 254mg 25%
Iron 2.2mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.