Ingredients
Equipment
Method
- Preheat your oven to 425 degrees Fahrenheit. This is crucial for achieving that crispy finish. While the oven heats, line a baking sheet with aluminum foil and place a wire rack on top. This setup allows air to circulate around the chicken, ensuring it cooks evenly and stays crispy.
- Using a meat tenderizer, pound the chicken until it’s about ¼ to ½ inch thick. This helps the chicken cook uniformly and remain juicy. After pounding it, season both sides well with salt and pepper for flavor.
- In a small bowl, lightly beat the eggs. The eggs act as a glue for the breadcrumbs, ensuring they adhere well to the chicken.
- In a large bowl, mix together the panko bread crumbs and parmesan cheese. This combination is key for a crispy coating. You want to ensure the cheese is evenly distributed throughout the breadcrumbs.
- Take each piece of seasoned chicken, dip it in the beaten eggs, and then dredge it through the breadcrumb mixture. Press lightly to make sure the breadcrumbs adhere well. This step is vital for that crunchy coating you crave.
- Place the coated chicken pieces on the wire rack. This helps the excess oil drip off and keeps the chicken crispy. Before baking, spray each piece lightly with a mist of olive oil, grapeseed oil, or coconut oil for an added touch of crispiness.
- Bake the chicken in the preheated oven for 10 to 12 minutes. After this time, carefully remove it from the oven and gently flip each piece. Mist them once again with oil and return to the oven for another 10 to 12 minutes until golden brown and crispy.
- While the chicken is baking, prepare the arugula. In a large bowl, toss the arugula greens with a pinch of salt and pepper. Squeeze the juice of one lemon over it and drizzle with one tablespoon of olive oil. Toss well to combine. Adjust seasoning and lemon juice to your taste.
- Add in the shaved parmesan to the arugula and toss again to mix well. This will add a savory touch to your salad that complements the chicken beautifully.
- Once the chicken is done baking, serve it immediately with the arugula salad on the side. Enjoy the crunch of the chicken paired with the freshness of the greens!
Notes
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply bake in the oven to maintain crispiness. You can also freeze the cooked chicken for up to two months. When you're ready to enjoy, allow it to thaw in the fridge overnight.