Crispy Breaded Chicken With Fennel Salad Recipes
CRISPY ALMOND CHICKEN WITH APPLE-FENNEL SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the panko, almond flour, lemon zest and 1/2 teaspoon each salt and pepper in a shallow dish, using your fingers to evenly blend the zest into the crumbs. Lightly beat the eggs in a separate shallow dish and season with salt and pepper. Season the chicken with salt and pepper.
- Heat about 1/3 cup olive oil in a large nonstick skillet over medium-high heat (it?s hot enough when a pinch of panko sizzles when it hits the oil). Working with 2 or 3 chicken breasts at a time, dip each piece in the beaten egg, letting the excess drip off, then press the chicken into the crumb mixture to coat. Add to the hot oil and cook until browned and cooked through, 1 1/2 to 2 minutes per side. Transfer to paper towels to drain. Reduce the heat if the chicken is browning too quickly and add more olive oil as needed between batches.
- Toss the greens, fennel, apple, basil and red onion with the lemon juice and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Divide the chicken among plates and serve with the salad and lemon wedges.
Nutrition Facts : Calories 520, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 187 milligrams, Sodium 582 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 44 grams, Sugar 7 grams
CRISPY, BREADED CHICKEN WITH FENNEL SALAD
Steps:
- For the chicken: Preheat the oven to 200 degrees F. Set a wire rack in a rimmed baking sheet.
- Fill a 14-inch cast-iron skillet with enough canola oil to come halfway up the side. Heat over medium heat until the oil reaches 350 to 375 degrees F (or a few panko breadcrumbs bubble up when sprinkled into the skillet).
- Meanwhile, place 1 chicken breast in a 1-gallon resealable plastic bag. Using a rolling pin or the flat side of a meat tenderizer, evenly pound the breast until about 1/4 inch thick. Remove to a plate and repeat with the 2nd breast. Reserve the resealable plastic bag.
- Add the flour, 1/2 teaspoon of salt and 1/2 teaspoon black pepper to the same bag and shake to combine. Add 1 breast at a time and shake to coat.
- Beat the eggs in a medium shallow bowl. In another medium shallow bowl, combine the panko with both sesame seeds, 1/2 teaspoon salt, 1/2 teaspoon black pepper, the garlic powder and cayenne. Stir to combine.
- Dip each floured breast in the egg, coating both sides and then dredge in the panko, pressing to help the crumbs adhere. Return the breaded chicken to the plate.
- Carefully lower the chicken in the hot oil and cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the prepared baking sheet and keep warm in the oven while you make the salad.
- For the salad: Combine the lemon zest and juice, olive oil, vinegar, Dijon, honey and 1/4 teaspoon pepper in a medium bowl. Whisk together.
- Halve the fennel lengthwise, cut out and discard the core, then thinly slice the fennel crosswise into half-moons and tear the fronds into pieces. Add both to the bowl.
- Halve, core and thinly slice the apple. Add to the bowl along with the walnuts and parsley. Toss and taste for seasoning.
- Remove the chicken from the oven, place on a platter then mound the salad on top. Serve right away.
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