How To Make Fried Chicken Breast
Savor each bite of this panko-coated chicken breast that’s marinated in buttermilk for a tender fried chicken that’s topped with lemon vinaigrette.
- 4thin chicken breasts
- ¾cuppanko bread crumbs
- 1tspgarlic powder
- 4cupsbaby arugula,loosely packed
- 4tbspparmesan cheese,shaved
- 2tbspolive oil
For Lemon Vinaigrette:
- 2tbsplemon juice
- ¼cupolive oil
- salt and pepper,to taste
Marinate chicken in buttermilk in a Ziploc bag for 30 to 60 minutes.
Create a breading process with 3 separate shallow dishes or bowls. In the first dish, mix flour, 1 teaspoon salt, garlic powder, and ½ teaspoon pepper.
In the second dish, mix egg and 1 tablespoon water. In the third dish, mix Panko, and remaining salt and pepper.
Coat chicken in flour, dredge in egg mixture then coat in panko. Repeat with each chicken breast and place on a baking sheet.
In a large skillet over medium-high heat, melt butter and olive oil. Place 2 chicken breasts in the pan and brown for about 3 minutes on each side. Continue cooking until chicken is cooked all the way through.
Repeat with the last 2 chicken breasts. Place on a paper towel-lined plate to drain excess oil.
Make dressing by whisking lemon juice and olive oil. Season with salt and pepper.
Lightly coat arugula with lemon vinaigrette and scoop onto each breast.
Top with shaved parmesan and serve warm. Enjoy!
- Calories: 615.12kcal
- Fat: 39.27g
- Saturated Fat: 11.36g
- Trans Fat: 0.33g
- Monounsaturated Fat: 21.03g
- Polyunsaturated Fat: 4.49g
- Carbohydrates: 34.40g
- Fiber: 1.61g
- Sugar: 6.77g
- Protein: 30.92g
- Cholesterol: 122.16mg
- Sodium: 716.96mg
- Calcium: 313.89mg
- Potassium: 490.51mg
- Iron: 1.79mg
- Vitamin A: 131.41µg
- Vitamin C: 5.19mg
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