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Crispy Fried Chicken with Fresh Fennel Salad

This dish features tender chicken seasoned, battered, and fried until crispy, paired with a crisp, aromatic fennel salad. The salad includes thinly sliced fennel tossed with lemon zest and dressing, creating a fresh contrast to the hearty chicken with a satisfying crunch and lively flavor profile.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Contemporary
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts or thighs, flattened or cut into strips pounded slightly for even thickness
  • 1 cup all-purpose flour for dredging
  • 2 large eggs beaten
  • 1.5 cups breadcrumbs preferably panko for extra crunch
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup vegetable oil for frying
  • 2 bulbs fennel trimmed and thinly sliced
  • 2 tablespoons lemon zest
  • 3 tablespoons olive oil for dressing
  • 1 tablespoon honey
  • 1 tablespoon mustard Dijon or whole grain
  • 2 tablespoons fresh lemon juice

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Shallow dish for dredging
  • Frying pan or deep skillet
  • Kitchen tongs or slotted spoon

Method
 

  1. Pound the chicken pieces to an even thickness, about half an inch, to ensure uniform cooking.
  2. Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with seasoned breadcrumbs mixed with salt and pepper.
  3. Dredge each chicken piece in flour, shaking off excess, then dip into the egg wash, and finally coat thoroughly with breadcrumbs, pressing lightly to adhere.
  4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering and just starting to smoke.
  5. Carefully place the breaded chicken into the hot oil, cooking in batches if necessary, and fry until golden brown and crispy, about 4-5 minutes per side.
  6. Remove the fried chicken and transfer to a paper towel-lined plate to drain excess oil.
  7. While the chicken cooks, thinly slice the fennel bulbs using a sharp knife or mandoline for a delicate, even shave.
  8. In a small bowl, whisk together olive oil, lemon juice, honey, mustard, and lemon zest to make a bright dressing.
  9. Toss the sliced fennel with the dressing, coating it evenly and allowing it to soak up the bright flavors.
  10. Serve the crispy fried chicken alongside the fennel salad, spooning a generous amount of the salad onto each plate.
  11. Finish with a sprinkle of additional lemon zest or fresh herbs if desired, and enjoy the balance of crunch, brightness, and tenderness.

Notes

For crunchier chicken, double coat in breadcrumbs and fry slightly longer. Use a thermometer to ensure oil remains at 350°F for optimal frying. This dish pairs well with a chilled white wine or sparkling water with lemon.