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