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.
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
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Marinate chicken in buttermilk in a Ziploc bag for 30 to 60 minutes.
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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.
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In the second dish, mix egg and 1 tablespoon water. In the third dish, mix Panko, and remaining salt and pepper.
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Coat chicken in flour, dredge in egg mixture then coat in panko. Repeat with each chicken breast and place on a baking sheet.
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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.
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Repeat with the last 2 chicken breasts. Place on a paper towel-lined plate to drain excess oil.
Lemon Vinaigrette:
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Make dressing by whisking lemon juice and olive oil. Season with salt and pepper.
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Lightly coat arugula with lemon vinaigrette and scoop onto each breast.
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Top with shaved parmesan and serve warm. Enjoy!
Nutrition
- 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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