Crispy Chicken with Fennel Arugula Salad
on Nov 29, 2022, Updated Apr 02, 2024
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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!
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 arugula fennel salad: Thinly sliced fennel and fennel fronds, arugula, capers, thinly sliced red onions (shallots work too)!
Tossed with fresh lemon juice, lemon zest, extra virgin olive oil and tons of parmigiano-reggiano!
Sea salt and black pepper
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.
Check out the below chicken recipes for more dinner inspiration!
- Thai Chicken Larb
- Garlic Herb Roasted Chicken
- Chicken Katsu with Homemade Tonkatsu Sauce
- Chicken Tinga Tacos
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Crispy Chicken with Fennel Arugula Salad
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 ounce 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Thank you so much for your review!!! I’m so glad you enjoyed! 🙂