why make this recipe

Crispy Fried Chicken with Arugula and Lemon Vinaigrette is a delightful dish that brings together the comforting crunch of fried chicken and the fresh, peppery taste of arugula. This recipe is perfect for a weekend family dinner, a picnic, or even a casual gathering with friends. The combination of flavors and textures results in a satisfying meal that pleases everyone. Plus, the lemon vinaigrette adds a zesty and bright note that balances the richness of the fried chicken.

When you make this dish, you get to enjoy the juicy goodness of chicken marinated in buttermilk, a classic technique that makes the meat tender and flavorful. The crispy coating provides a satisfying crunch, while the arugula salad offers a fresh contrast. This recipe is also quite easy to prepare, making it a great choice for both novice cooks and more experienced chefs looking for a quick yet delicious meal.

how to make Crispy Fried Chicken with Arugula and Lemon Vinaigrette

Ingredients:

4 chicken thighs or breasts
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
Salt and pepper to taste
Oil for frying
2 cups arugula
1/4 cup shaved parmesan cheese
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

Directions:

Marinate the Chicken: Start by marinating the chicken pieces in buttermilk. This step is essential as the buttermilk helps to tenderize the meat and adds flavor. You can marinate the chicken for at least 1 hour or let it sit overnight in the refrigerator for the best results. When you’re ready to cook, remove the chicken from the buttermilk and let it drain slightly.
Prepare the Coating: In a mixing bowl, combine the all-purpose flour, paprika, and some salt and pepper. This mixture will create the delicious outer crust that makes fried chicken so tempting. Feel free to adjust the seasoning according to your taste.
Heat the Oil: Heat oil in a frying pan over medium heat until it is hot. You’ll need enough oil to cover about half of the chicken pieces. A good way to check if the oil is ready is to drop a small amount of flour into the oil; if it sizzles right away, the oil is hot enough.
Dredge the Chicken: Remove each piece of the marinated chicken from the buttermilk and dredge it in the flour mixture. Make sure each piece is evenly coated. Shake off any excess flour so that the coating adheres properly when frying.
Fry the Chicken: Carefully place the coated chicken in the hot oil. Fry the chicken for about 8-10 minutes on each side, or until it is golden brown and cooked through. You may need to work in batches depending on the size of your pan. It’s important not to overcrowd the pan, as this can lower the oil temperature and result in soggy chicken.
Make the Vinaigrette: While the chicken is frying, whisk together the olive oil, lemon juice, Dijon mustard, and some salt and pepper in a bowl. This easy homemade vinaigrette will drizzle over the salad and complement the fried chicken beautifully.
Prepare the Salad: In a large bowl, toss the arugula with shaved parmesan cheese. The peppery arugula along with the nutty flavor of the parmesan creates a refreshing salad that pairs perfectly with the crispy chicken.
Serve: To plate, place a bed of arugula salad on each plate. Top it with the fried chicken and drizzle the lemon vinaigrette over the top. Enjoy your meal! The combination of crispy chicken and fresh salad is sure to impress.

how to serve Crispy Fried Chicken with Arugula and Lemon Vinaigrette

Crispy Fried Chicken with Arugula and Lemon Vinaigrette is best served warm. For an attractive presentation, you can arrange a few arugula leaves on the plate before placing the chicken on top. Drizzle the lemon vinaigrette over the chicken and salad just before serving to maintain freshness.

You can pair this dish with additional sides if desired; corn on the cob, coleslaw, or a light potato salad would complement the meal well. Consider serving it alongside refreshing drinks like iced tea or lemonade, especially on warm days.

how to store Crispy Fried Chicken with Arugula and Lemon Vinaigrette

If you have leftovers, store them in an airtight container in the refrigerator. The fried chicken can stay fresh for up to 3 days, while the arugula salad with vinaigrette is best consumed the same day due to the greens wilting over time.

When reheating the chicken, do so in an oven to help maintain its crispiness; place the chicken on a baking sheet and reheat at 350°F (175°C) until warmed through. Avoid using the microwave, as this can make the chicken soggy. If the salad remains, store the arugula separately and dress it fresh when ready to eat.

tips to make Crispy Fried Chicken with Arugula and Lemon Vinaigrette

Use Fresh Ingredients: Fresh chicken, quality oil for frying, and fresh arugula all contribute to the overall flavor of the dish.
Buttermilk Alternatives: If you don’t have buttermilk on hand, you can substitute with regular milk mixed with a bit of vinegar or lemon juice. Let it sit for a few minutes until it thickens.
Temperature Control: Ensure that your oil remains at a steady temperature while frying. If it gets too hot, the chicken may burn on the outside before cooking through. If it’s too cool, the chicken can become greasy.
Rest the Chicken: After frying, allow the chicken to rest on a wire rack or paper towel for a few minutes. This step will absorb excess oil, resulting in a crispier chicken.
Customize the Salad: Feel free to customize your arugula salad by adding other toppings like cherry tomatoes, nuts, or different cheeses based on your preferences.

variation

Herb-Infused Chicken: For added flavor, you can marinate the chicken with fresh herbs like rosemary or thyme in the buttermilk.
Spicy Chicken: Add cayenne pepper or hot sauce to the flour mixture or buttermilk for a spicy kick to your fried chicken.
Different Greens: If you don’t have arugula, any leafy greens like spinach or mixed greens will work well with the lemon vinaigrette.
Baked Version: If you prefer a healthier alternative, you can bake the chicken instead of frying it. Coat the chicken as usual and place it on a baking sheet. Spray lightly with cooking oil and bake at 400°F (200°C) until golden and cooked through, about 25-30 minutes.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can! Chicken breasts can be a leaner option, just ensure they are not overcooked to remain juicy and tender.

How do I know when the chicken is fully cooked?

You can check for doneness by using a meat thermometer. The internal temperature should reach 165°F (75°C). Alternatively, you can cut into the chicken, and the juices should run clear with no pink remaining.

Can I freeze the fried chicken?

Yes, you can freeze the cooked, cooled chicken. Wrap each piece tightly in plastic wrap and store in an airtight container. It can last for up to 3 months. Reheat directly from frozen in the oven to maintain its crispiness.

What oil is best for frying?

Peanut oil, canola oil, or vegetable oil are great options because they have a high smoke point and keep the flavor neutral, allowing the chicken to shine.

Is there a substitute for lemon juice in the vinaigrette?

Yes, lime juice or even apple cider vinegar can be used as an alternative to lemon juice in the vinaigrette.

Crispy Fried Chicken with Arugula and Lemon Vinaigrette

Author: zoubirlahcen
Total Time: 80 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

A delightful dish combining crispy fried chicken with fresh arugula and zesty lemon vinaigrette, perfect for family dinners or casual gatherings.

Ingredients

Scale

4 chicken thighs or breasts
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
Salt and pepper to taste
Oil for frying
2 cups arugula
1/4 cup shaved parmesan cheese
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Marinate the chicken in buttermilk for at least 1 hour or overnight for best results.
Prepare the coating by mixing flour, paprika, salt, and pepper in a bowl.
Heat oil in a frying pan over medium heat until hot.
Dredge each marinated chicken piece in the flour mixture, coating evenly.
Fry the chicken for about 8-10 minutes on each side until golden brown and cooked through.
Make the vinaigrette by whisking together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Prepare the salad by tossing arugula with shaved parmesan.
Serve by plating the arugula salad topped with fried chicken and drizzled with vinaigrette.

Notes

Serve warm and pair with sides like corn on the cob or coleslaw for a complete meal.

Prep Time: 60 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 600mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 30g
Cholesterol: 80mg

Keywords: fried chicken, arugula salad, lemon vinaigrette