Credits To

Recipe Box

Crispy Chicken with Fennel Apple Salad

Credits to @kristinanoel

Ingredients

Crispy chicken:

  • 1.5 lbs thinly sliced chicken breast, or tenderized yourself
  • 1/2 cup flour
  • Salt and pepper
  • 1 tsp cumin
  • 1 tbsp paprika
  • 1 cup panko bread crumbs

Aioli:

  • 2 tbsp kewpie mayo
  • 1.5 tsp maple syrup
  • 3 tsp whole grain mustard
  • 1/2 clove garlic, grated
  • Lots of black pepper

Fennel apple salad:

  • 1/2 apple, thinly sliced
  • 1 small bump of fennel, thinly sliced
  • Fennel fronds
  • Dressing: olive oil, juice of 1/2 lemon, 1 garlic glove, grated, salt and pepper, cumin

Instructions

  1. If using regular chicken breasts, place the chicken on a plastic cutting board and tenderize with a meat mallet until the chicken has achieved desired thickness.
  2. Place the following in separate, shallow dishes to create your dredging stations: seasoned flour (salt, pepper, cumin, paprika), then beaten egg, and lastly seasoned panko bread crumbs (salt, pepper). Coat each chicken cutlet, then put them in the fridge for about 20 minutes so the breading really adheres to the chicken.
  3. While the chicken is in the fridge, combine all aioli ingredients in a bowl and whisk until smooth. Set aside.
  4. In a large bowl, combining the thinly sliced apple and funnel bulb. Add a few sprigs of fennel fronds.
  5. Whisk together the salad dressing ingredients, then toss the salad to coat evenly.
  6. Pan fry: heat a neutral oil in a frying pan. Remove the chicken cutlets from the fridge, and place in the preheated pan, being sure not to crowd the pan. Cook for 2-3 minutes per side until golden brown, flipping halfway through. Remove and add to a wire rack and season with salt immediately.
  7. Air fry: heat the air fryer to 375F. Remove the chicken cutlets from the fridge and spray with avocado or olive oil. Add to the air fryer, being sure not to crowd the basket. Cook for 5-7 minutes per side until golden brown, flipping halfway through. Remove and add to a wire rack and season with salt immediately.
  8. Spoon aioli on the plate and place a chicken cutlet on top. Plate with the salad, and top everything with some final fennel fronds. Enjoy!

Natalie’s Notes

Made 9/28/24. I loved the fennel and apple salad because it was light and crunchy, but it doesn’t have a ton of flavor. If air frying, you can skip putting the chicken in the fridge.