Fried Chicken with Spring Mix Salad
Three-station breaded chicken fried crispy, topped with a spring mix salad dressed in lemon vinaigrette.
ModeratePrep: 15 minCook: 15 minServes 4Stovetop
Ingredients
- ●2 lbs chicken breast, pounded to 1/2 inch thick
- ●1 Cup all-purpose flour
- ●2 eggs
- ●1 Cup breadcrumbs
- ●1/4 Cup grated parmesan cheese
- ●Avocado oil for frying
- ●Spring mix salad greens
- ●Lemon vinaigrette (see Playbook)
- ●Kosher salt
- ●Black pepper
Assembly
- 1.Pound chicken breasts to about half an inch thick.
- 2.Set up three stations: (1) flour mixed with salt and pepper, (2) eggs beaten with a splash of water, (3) breadcrumbs mixed with parmesan.
- 3.Dredge each piece through flour, then egg wash, then breadcrumbs.
- 4.Heat avocado oil in a cast iron pan — about a third to half inch of oil.
- 5.Fry each piece about 4 minutes per side until golden and crispy. Set on a wire rack.
- 6.Toss spring mix with lemon vinaigrette.
- 7.Place the fried chicken on plates and top each piece with a generous pile of dressed spring mix salad.
- 8.Serve immediately while the chicken is hot and the salad is cool.
Photo coming soon
The Story
“This is the same fried chicken method as my chicken parm — flour with salt and pepper, egg wash, breadcrumbs with parmesan — but instead of tomato sauce and mozzarella on top, you get a bright, fresh spring mix salad dressed in lemon vinaigrette. The contrast between the hot, crispy chicken and the cool, acidic salad is what makes this dish. The lemon vinaigrette cuts right through the richness of the fried chicken. Use spring mix specifically — the variety of baby greens with that slightly peppery bite is exactly what this needs.”
