Crissspy Chicken Salad

Make your dressing

Zest lemon, set zest aside for later. To a medium bowl add 1/4 cup lemon juice, 1 clove minced garlic, 1 1/2 tbsp honey, 1 tsp dijon mustard and a pinch of salt. Mix well. Slowly stream in 1/4 cup olive oil, whisking vigorously the entire time you're streaming it in. Set dressing aside.

Prep your chicken

If using breasts, butterfly them first. Place chicken between parchment paper and hit with a pan or something fairly heavy to get chicken to an even thickness (about 1/4 inch thick).

Assemble 3 flat shallow bowls. Add 1 cup flour to bowl 1. Add 3 eggs to bowl 2 and whisk well. To bowl 3, add 1 cup panko, 1 tsp garlic powder, 1 tsp salt, and 1 tbsp lemon zest. Mix well.

One at a time, dunk chicken to coat in flour, then in the egg, then in the panko. Set aside until you've dunked them all.

Cook your chicken

To a large frying pan, heat about 1 cup vegetable oil. You want about 1/2 inch of oil in your pan. Heat until quite hot (for best results, if you have a thermometer use it here, oil should stay around 350F). Once oil is hot, place chicken in (maximum 2 breasts at a time or your oil will cool down too much). Cook chicken for 2-3 minutes, until golden brown on one side. Flip and repeat until golden brown on the other side.

Remove chicken from oil and place on a paper towel lined plate. Sprinkle with salt. Repeat with remaining chicken.

Assemble Salad

To serve family style, serve arugula in a large bowl, and on separate dishes serve chopped summer tomatoes, dressing, chicken, and a side of parmesan to sprinkle on.

To serve to yourself, add arugula to a bowl, top with chopped tomatoes and a drizzles of dressing. Add chopped chicken and top with parm.

ENJOY!