Name: Fried Chicken Breast Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 thin chicken breasts; 2 cups buttermilk; ¾ cup flour; ¾ cup panko bread crumbs; 1 egg; 2 tsp salt; 1 tsp garlic powder; 1 tsp pepper; 4 cups loosely packed baby arugula; 4 tbsp shaved parmesan cheese; 2 tbsp olive oil; 2 tbsp butter; For the Lemon Vinaigrette:; 2 tbsp lemon juice; ¼ cup olive oil; salt and pepper

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.

Preparation: 5 minutes

Cooking: 10 minutes

Marinate Time: 30 minutes

Total: 45 minutes

Serves:

Ingredients

4thin chicken breasts
2cupsbuttermilk
¾cupflour
¾cuppanko bread crumbs
1egg
2tspsalt
1tspgarlic powder
1tsppepper
4cupsbaby arugula,loosely packed
4tbspparmesan cheese,shaved
2tbspolive oil
2tbspbutter

For Lemon Vinaigrette:

2tbsplemon juice
¼cupolive oil
salt and pepper,to taste

Instructions

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.

Lemon Vinaigrette:

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!