Finn's Fried Chicken Recipe

Prepare chicken

If chicken breasts are thick, butterfly or slice each into 2 thinner cutlets about 1/2 inch thick. Pat dry with paper towels. Lightly season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

Place the flour in a shallow dish and stir in 1 tsp salt, 1/2 tsp paprika, 1/4 tsp onion powder, and 1/4 tsp garlic powder. In a second bowl, whisk together the eggs and 1/2 cup buttermilk. In a third shallow bowl, combine panko breadcrumbs and grated Parmesan.

Bread the chicken

Dredge each chicken cutlet first in the seasoned flour, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip off, and finally press into the panko-Parmesan mixture, coating evenly. Place breaded cutlets on a wire rack and let rest 10 minutes to set the crust.

Fry the chicken

In a large skillet over medium heat add enough vegetable oil to reach about 1/4 inch depth (about 3/4 to 1 cup). Heat oil until shimmering and a breadcrumb drops sizzles (about 350°F/175°C). Fry cutlets in batches for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate and rest 5 minutes before serving.

Combine the lingonberries, 1/2 cup sugar and 1/4 cup water in a small saucepan over medium heat. Stir occasionally and bring to a gentle simmer so berries begin to burst, 5–7 minutes.

Whisk together 1 tsp cornstarch and 1 tsp cold water to make a slurry. Stir slurry into simmering berry mixture along with 1 tablespoon lemon juice and 1/4 tsp salt. Continue to simmer 1–2 minutes until sauce thickens slightly. Taste and adjust sweetness with up to 1–2 teaspoons additional sugar if desired. Remove from heat and let cool slightly; sauce will thicken more as it cools.

If you prefer a smooth sauce, press mixture through a fine-mesh sieve into a bowl, discarding solids and returning strained sauce to pan to keep warm.

Cook potatoes: Place halved baby potatoes in a pot, cover with cold salted water, bring to a boil, then simmer until tender, 10–12 minutes depending on size. Drain well.

While potatoes cook, heat 1 tablespoon olive oil in a sauté pan over medium heat. Add mixed vegetables (if frozen, thaw and drain excess water first). Sauté 4–6 minutes until just tender-crisp.

Add cooked potatoes to the sauté pan with vegetables along with 2 tablespoons butter, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss gently over medium heat 2–3 minutes to warm and glaze potatoes with butter. Stir in 1 tablespoon chopped fresh parsley. Keep warm until serving.

Plate one breaded fried chicken breast per serving alongside a portion of glazed potatoes and daily vegetables. Spoon 2–3 tablespoons of warm lingonberry sauce over or beside the chicken (adjust to taste). Garnish with remaining fresh parsley and a lemon wedge. Serve immediately.

Leftovers: Store chicken and sauce separately in airtight containers in the refrigerator up to 2 days. Reheat chicken in a 375°F (190°C) oven for 8–10 minutes to re-crisp the crust; reheat sauce gently on the stovetop or microwave.