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5 from 16 votes

Fried Chicken Breast Recipe

This crispy fried chicken breast recipe is topped with arugula, shaved parmesan cheese, and a delicious lemon vinaigrette!
Prep Time5 minutes
Cook Time10 minutes
Marinate30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Lil' Luna

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 Vinagrette

  • 2 tablespoons lemon juice
  • ¼ cup olive oil
  • salt and pepper to taste

Instructions

  • Marinate chicken in buttermilk in a Ziploc bag for 30-60 minutes.
  • Create breading process with 3 separate shallow dishes or bowls. In the first dish, mix flour, 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon pepper. In the second dish, mix egg and 1 tablespoon water. In the third dish, mix Panko, 1 teaspoon salt, and ½ teaspoon pepper.
  • Coat chicken in flour (first dish), dredge in egg mixture (second dish) then coat in panko (third dish). 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 (about three minutes on each side). 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.
  • 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!

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.
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. 

Nutrition

Calories: 484kcal | Carbohydrates: 34g | Protein: 12g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 1520mg | Potassium: 305mg | Fiber: 1g | Sugar: 7g | Vitamin A: 950IU | Vitamin C: 5.9mg | Calcium: 254mg | Iron: 2.2mg