Fried Chicken with Lemon Parmesan Arugula

We suggest adding a poached egg to this dish if it sounds good to you…but trust us, it’s WINNER WINNER CHICKEN DINNER all by itself.

This simple, delectable fried chicken recipe is a regular dinner GO-TO in our home; a satisfying dark meat crunch with light, lemony arugula is wonderful all by itself, but if you really want to elevate it to the next level, add a classic poached egg, giving the dish a beautiful yellow yolk sauce beneath the tangled peppery greens. It might just change your life.

Fried Chicken with Lemon Parmesan Arugula

If you’re worried about fried chicken smelling up the house, consider frying outside over an open flame on the grill - problem SOLVED!

Serves: 6 | Prep: 10 Minutes | Cook: 30 Minutes

Ingredients

1 cup all-purpose flour

Kosher salt and black pepper

2 extra-large eggs

2 cups whole milk

2 cups panko bread crumbs

2 teaspoons lemon zest

2 teaspoons fresh parsley, chopped

6 boneless, skinless chicken thighs

1 stick butter

3/4 cup olive oil

8 ounces arugula

1/4 cup freshly squeezed lemon juice (2 lemons)

Parmesan cheese, shaved

6 poached eggs, optional*

Directions

1. Combine the flour with a big pinch of salt pepper in a wide bowl or pie plate; beat eggs and milk together in another wide bowl; then combine bread crumbs with lemon zest and parsley, and set aside.

2. Using a rolling pin or bottle of wine, gently pound the chicken thighs between two sheets of parchment paper or plastic wrap until they are thin, approximately 1/4 inch thick. You can use either a meat mallet or a rolling pin.

3. Dredge chicken thighs completely with flour, then submerge both sides into the egg mixture and finally both sides in the bread-crumb mixture, pressing.

4. Heat butter and olive oil in a large non stick pan and cook 2 or 3 chicken thighs on medium heat until golden brown, approximately 3 or 4 minutes on each side, ensuring that an internal temperature of 165 degrees is reached. .

5. Place the arugula in a large bowl. In a large jar, shake together the 1/4 cup lemon juice with 1/2 cup olive oil, salt, and pepper. Drizzle enough dressing on the arugula to coat then toss well and add additional salt and pepper if you so desire.

6. Place a generous amount of arugula on top of each fried chicken thigh. Top with shaved Parmesan cheese, a single poached egg and enjoy!

POACHED EGG

INGREDIENTS

• Water

• 1 large egg

• 1 tablespoon white vinegar

• Salt and freshly ground black pepper

TECHNIQUE

1. Fill deep saucepan about 2/3 full with water and bring to a boil.

2. Add vinegar to the water, reduce heat and allow to fall into a brisk simmer. Notice bubbles coming to the surface, but it shouldn’t be rolling. And please note that it’s much easier to control, reach a simmer from a boil then from cold water. Trust me.

3. Position a long handled, small basket strainer into the surface of the water, then crack the egg into the strainer.

4. Cook for 4 to 6 minutes, or until white is fluffy, and center yolk is wobbly to the touch.

5. Use a slotted spoon to remove the egg from the water, pat dry, and add to salad with a pinch of salt and pepper.