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

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.