Crispy Chicken Recipe

Prepare the chicken

If breasts are thick, butterfly them or place between plastic wrap and pound to an even 1/4–1/2 inch thickness using a meat mallet or rolling pin. Pat dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Set up breading station

Place the flour in a shallow dish. In a second dish, whisk the eggs with the milk until combined. In a third dish, mix the breadcrumbs, grated Parmesan, garlic powder, dried oregano, remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Bread the chicken

Working one at a time, dredge each chicken piece in flour, shaking off excess, then dip into the egg mixture, letting excess drip back into the bowl, then press firmly into the breadcrumb mixture to coat thoroughly. Set on a wire rack while you heat the oil; this keeps the coating crisp.

Fry the chicken

In a large skillet over medium-high heat, add the vegetable oil and butter. When the butter stops foaming and the oil is shimmering (about 350°F if using a thermometer), add chicken pieces without crowding — cook in two batches if needed. Fry 3–4 minutes per side until deep golden brown and internal temperature reads 165°F. Adjust heat as needed to prevent burning; lower to medium if coating browns too quickly.

Drain and rest

Transfer cooked cutlets to a paper towel-lined tray or a wire rack set over a sheet pan. Let rest 3–4 minutes. Serve with lemon wedges.

Make the dressing: whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, Dijon mustard, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until emulsified.

Assemble the salad: place arugula in a large bowl, add halved cherry tomatoes and shaved Parmesan. Drizzle with dressing and toss gently to coat just before serving so leaves remain crisp. Taste and adjust seasoning with additional lemon or salt if needed.

Cook the pasta: bring a large pot of water to a vigorous boil, add 1 tablespoon kosher salt, and cook the spaghetti until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Infuse the oil: while pasta cooks, heat 6 tablespoons olive oil in a wide skillet over medium heat. Add the sliced garlic and cook gently, stirring, until the garlic is fragrant and just turning golden (about 1–2 minutes). Watch carefully to avoid browning and bitterness. Add red pepper flakes and cook 10–15 seconds more.

Combine pasta and sauce: add the drained spaghetti to the skillet (or transfer oil to the pot with pasta if your skillet is small). Toss to coat in the garlic oil, adding reserved pasta water a few tablespoons at a time until the sauce becomes glossy and emulsified (use about 1/4–1/2 cup). Stir in chopped parsley and grated Parmesan if using. Taste and adjust salt/pepper.

Serve immediately, dividing among plates alongside the chicken and salad.