Crispy Airline Chicken Breast Recipe

Cook parsnips

Place peeled and cut parsnips in a saucepan and cover with cold water by 1 inch. Add 1/2 tsp kosher salt. Bring to a simmer over medium heat and cook until parsnips are very tender when pierced with a fork, about 15–20 minutes.

Drain and mash

Drain parsnips thoroughly, returning them to the hot pan to dry for 1 minute over low heat (this removes excess water). Transfer to a blender or food processor.

Blend to purée

Add warm milk, heavy cream, butter, remaining 1/2 tsp salt, and pepper to the parsnips. Purée until completely smooth, scraping down sides as needed. If the purée is too thick, add additional warm milk 1 tbsp at a time until desired silky consistency is reached. Taste and add lemon juice if desired to brighten. Keep warm at low heat or in a 175°F (80°C) oven covered.

Prepare chicken

Pat the airline chicken breasts dry with paper towels. Season both sides liberally with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Let rest at room temperature for 15–20 minutes while you set up breading stations.

Set up breading stations

In one shallow dish combine flour. In a second bowl whisk eggs with 1 cup milk until homogeneous. In a third shallow dish combine panko breadcrumbs, grated Parmesan, smoked paprika, and a pinch of salt and pepper.

Dredge chicken

Working one at a time, lightly coat each breast in flour, shaking off excess. Dip into the egg-milk wash, then press firmly into the panko-Parmesan mixture to adhere a good, even crust. For extra-crispy, repeat egg wash and panko for a double coat.

Pan-sear then oven-finish

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 1 cup neutral oil and 2 tbsp butter. When butter foams and oil shimmers (about 350–360°F), add chicken skin-side down. Cook undisturbed 3–4 minutes until deep golden brown and very crisp. Flip the breasts and sear the other side 1–2 minutes. Transfer skillet to the preheated oven and roast until internal temperature reaches 160°F (71°C), about 8–12 minutes depending on size. Remove from oven and tent loosely with foil; carryover will bring temperature to 165°F (74°C). Rest 6–8 minutes.

Finish

If desired, spoon some of the pan juices over the chicken before serving. Slice each breast against the grain and arrange on plates over parsnip purée.

Sauté mushrooms

While chicken rests, heat 1 tbsp butter and 1 tbsp olive oil in a sauté pan over medium-high heat. Add mushrooms in a single layer (work in batches if necessary) and let them brown undisturbed for 2–3 minutes. Stir and continue to cook until mushrooms are golden and any released liquid has mostly evaporated, another 2–3 minutes.

Add aromatics and deglaze

Add minced shallot and thyme and cook 30–45 seconds until fragrant. Deglaze the pan with 1/4 cup white wine or chicken stock, scraping up brown bits from the bottom. Cook until the liquid reduces to a glossy pan sauce, about 1–2 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper. Remove from heat.

Spoon 1/3 to 1/2 cup parsnip purée onto each warm plate and spread into a smooth bed. Place a sliced portion of the rested airline chicken breast on top or beside the purée. Spoon warmed Kennett Square mushrooms and pan jus beside or over the chicken. Garnish with microgreens or parsley and a lemon wedge. Serve immediately.