Crispy Chicken with Fennel Arugula Salad

5 from 4 votes

Crispy chicken with a fennel and arugula salad (with lots of capers and thinly sliced red onion!) Lemony, salty, crunchy, zingy!

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: American

Diet: Kosher, Low Salt

Servings:

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

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 flaky salt and toasted sesame seeds when it comes out of pan.
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.