November 29, 2022

Crispy Chicken with Fennel Arugula Salad

Crispy Chicken with Fennel Arugula Salad

Crispy Chicken with Fennel Arugula Salad

Crispy chicken with a fennel and arugula salad (with lots of capers and thinly sliced red onion!) Lemony, salty, crunchy, zingy; all the goodness I want in the most perfect dinner. The taste and flavor is unmatched.

I love the balance of the crispy chicken then paired with a refreshing crunchy salad filled with citrus and parmesan cheese is absolutely SO good.

If you’re looking for a similar recipe, I would suggest our Chicken Schnitzel!

Crispy Chicken with Fennel Arugula Salad

What ingredients do you need for this crispy chicken recipe?

Chicken breast or chicken cutlets: Which are breaded in panko breadcrumbs with an egg wash.

Panko breadcrumbs: The breadcrumbs are tossed with seasonings like onion powder, paprika, parsley and oregano. And you can also opt to add any of your favorite seasonings here. You can also just do salt and pepper, too. Any type of fresh herb would work too, like fresh basil, dill, or parsley.

For the salad: Thinly sliced fennel and fennel fronds, arugula, capers, thinly sliced red onions (shallots work too)!

Tossed with lemon juice, lemon zest, extra virgin olive oil and tons of parmigiano-reggiano!

Sea salt and black pepper

Crispy Chicken with Fennel Arugula Salad

Instructions to make this recipe

Prep your stations

In a medium to large bowl, make your egg wash by whisking your eggs with a fork until smooth with salt, pepper, dash of water and a dash of smoked paprika (that’s optional, but I do love the added flavor!). Set aside.

Next in a shallow bowl, add in your panko breadcrumbs with all your seasonings; dried parsley, onion powder, paprika, oregano, salt and pepper. Toss to combine.

Coat chicken

Then take out your chicken and do a light pound on it to flatten a tad, you can go as thin or thick as you prefer! When your chicken is flattened to your desired thickness, add it in the egg wash, then add it in the panko mixture.

Fry your chicken

Next, heat a skillet, cast iron or deep dutch oven with neutral oil until piping hot. Add in your coated panko chicken and fry until golden brown on all sides. Transfer to a cooling rack. I like to finish with a little flakey salt and toasted sesame seeds when it comes out of the oven.

Make your salad

In the meantime, while your chicken is frying. Make your salad. Thinly slice your fennel bulb and red onion.

Toss in a medium bowl with your arugula, capers, salt and pepper and shredded parmesan cheese. For the dressing, we are just tossing in lemon juice and olive oil. A fun addition here would be a dash of dijon mustard as an optional add on! Toss to combine.

Serve!

On a plate, serve your crispy chicken and top with your salad.

Crispy Chicken with Fennel Arugula Salad

Check out the below chicken recipes for more dinner inspiration!

If you do make this Crispy Chicken with Fennel Arugula Salad recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

In addition, we can also be found on Facebook and Pinterest!

Crispy Chicken with Fennel Arugula Salad
Crispy Chicken with Fennel Arugula Salad

Crispy Chicken with Fennel Arugula Salad

Crispy chicken with a fennel and arugula salad (with lots of capers and thinly sliced red onion!) Lemony, salty, crunchy, zingy!
5 from 2 votes
Print Pin Rate
Course: Dinner
Keyword: crispy chicken, fennel salad
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2

Ingredients

For the crispy chicken

  • 1 pound chicken breast pounded to desired thickness
  • 2 cups panko breadcrumbs
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika (smoked optional) and a dash more for the egg wash if preferred
  • 2 eggs beaten
  • salt and pepper to taste

For the fennel arugula salad

  • 5 oz baby arugula arugula
  • 1 fennel bulb cored and thinly sliced, save fennel fronds to toss in
  • 1/2 red onion thinly sliced
  • 2 tablespoons capers
  • toss with shredded parmesan cheese preferred amount
  • 1 teaspoon dijon mustard optional
  • juice of one lemon
  • olive oil, salt, pepper to taste, to toss with the salad

Instructions

  • In a medium to large bowl, make your egg wash by whisking your eggs with a fork until smooth with salt, pepper, dash of water and a dash of smoked paprika (that’s optional, but I do love the added flavor!). Set aside.
  • Next in a shallow bowl, add in your panko breadcrumbs with all your seasonings; dried parsley, onion powder, paprika, oregano, salt and pepper. Toss to combine.
  • Then take out your chicken and do a light pound on it to flatten a tad, you can go as thin or thick as you prefer! When your chicken is flattened to your desired thickness, add it in the egg wash, then add it in the panko mixture.
  • Next, heat a skillet, cast iron or deep dutch oven with neutral oil until piping hot. Add in your coated panko chicken and fry until golden brown on all sides. Transfer to a cooling rack. I like to finish with a little flakey salt and toasted sesame seeds when it comes out of the oven.
  • In the meantime, while your chicken is frying. Make your salad. Thinly slice your fennel bulb and red onion.
  • Toss your onion and fennel in a medium bowl with reserved fennel fronds (desired amount), your arugula, capers, salt, pepper and shredded parmesan cheese. For the dressing, we are just tossing in lemon juice and olive oil. A fun addition here would be a dash of dijon mustard as an optional add on! Toss to combine.
  • On a plate, serve your crispy chicken and top with your salad.
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. 5 stars
    This was so delicious!! So easy and bursting with flavor. I have burn anxiety so decided to assemble the salad (pre-dressing) before cooking the chicken, and turned down the heat on the chicken when it started to burn a bit. Adding this to my favorites!

Take a Bite!

Get the latest from Lindsey Eats delivered to your inbox!

Never Miss a Post

Get the latest from Lindsey Eats delivered to your inbox!