This crispy chicken with arugula is the ideal weeknight meal. I mean, what is better than crispy chicken? Plus it comes together in 20 minutes and is a meal that I think just about everyone will enjoy.
Even though a stovetop is required (for a short amount of time) for this recipe, this still feels like a perfect summer meal. Paired with a simple arugula salad it just feels fresh and bright. I kept this arugula salad really simple to let the chicken really shine, but you could add more to the salad if you want!
ingredients needed for this crispy chicken with arugula
crispy chicken
- 1 lb chicken breast
- 1 cup panko
- 1 tbsp sesame seeds
- 1/4 cup flour
- 2 eggs
- 1/2 tsp: salt, garlic powder, onion powder, paprika
- 2 tbsp neutral oil
arugula salad
- 3 cups arugula
- 1/4 red onion
- 1 tbsp olive oil
- 1 tsp lemon juice
- salt and pepper
how to get perfect crispy chicken
I love crispy chicken, and I think everyone that eats chicken would agree that it is delicious. The crunchy outside with juicy chicken on the inside is just perfect. BUT, it has to be done correctly. Here are a few keys on how to really get it right.
First of all, the chicken needs to be all the same size. You can achieve this by either pounding the chicken or doing a butterfly cut, but for this recipe I prefer the butterfly cut (if you’re not familiar with the butterfly cut, it’s just cutting your meat in half, length-wise). Plus it’s like you double your meat haha so you can usually get an extra serving or two! The consistent size helps the chicken to cook evenly so it all stays juicy, instead of the edges drying out.
The next key is using enough oil. Look, I get it. I do not like to deep fry things in my house — it’s just too hard and a hassle to clean. But, shallow frying is a different story! You really don’t need that much oil, and it makes a big difference. Use a few tablespoons of oil and your chicken will get really beautifully golden brown, which we love.
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crispy chicken with arugula
ingredients
crispy chicken
- 1 lb chicken breast
- 1 cup panko breadcrumbs
- 1 tbsp sesame seeds optional
- 1/4 cup flour
- 2 eggs
- 1/2 tsp: salt, garlic powder, onion powder, paprika
- 2 tbsp neutral cooking oil
arugula salad
- 4 cups arugula
- 1/4 red onion
- 2 tbsp olive oil
- 2 tsp lemon juice
- salt and pepper
instructions
- Start by butterflying both pieces of chicken by slicing each breast in half, lengthwise. Pat each piece dry.
- Use 3 shallow bowls and add the panko breadcrumbs and sesame seeds to one, the flour to another, and the eggs and spices to the last. Whisk the eggs and spices until well combined.
- Dip each piece of chicken in the flour, then the egg, then the panko breadcrumbs.
- Add the neutral oil to a pan over medium high heat. When the oil is hot, add each piece of chicken in (depending on the size of your pan you may need to work in batches). Cook on each side for 3-4 minutes, until golden brown. Remove when the center of each piece hits 165F. Sprinkle with extra salt.
- While the chicken cooks, prepare the salad. Add the arugula to a bowl. Thinly slice the red onion and add it to the arugula. Add the olive oil, lemon juice, salt and pepper, and toss to combine.
- Divide the arugula into bowls and place the chicken on top. Enjoy while the chicken is hot!
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