Parmesan-Crusted Chicken

Whipped yukon gold potatoes, citrus arugula salad, cherry tomato, parmesan-panko crust

A crowd-favorite that delivers on both comfort and crunch. This dish features bone-in chicken, brined and coated in a parmesan-panko crust, then fried until perfectly crisp. It sits over a bed of creamy whipped Yukon Gold potatoes, finished with roasted garlic and butter. A fresh arugula salad dressed in citrus vinaigrette adds brightness, while heirloom cherry tomatoes bring a subtle sweetness and pop of color. Bold yet balanced — ideal for celebrations where flavor comes first.

Parmesan-Crusted Chicken with Whipped Yukon Gold Potatoes & Citrus Arugula Salad

1. Parmesan-Crusted Chicken

Ingredients:

- 4 bone-in, skin-on chicken legs (frenched if preferred)

- 1 cup buttermilk

- 1 tbsp Dijon mustard

- 1 tsp garlic powder

- 1 tsp paprika

- Salt and black pepper

- 1 cup panko breadcrumbs

- ½ cup grated parmesan

- ¼ cup AP flour

- Oil for frying (grapeseed or canola)

Method:

1. **Marinate** chicken in buttermilk, Dijon, garlic powder, paprika, salt, and pepper. Let sit for 4–24 hours.

2. In a bowl, mix panko, parmesan, and a pinch of salt.

3. Dredge marinated chicken in flour, then back in buttermilk, and coat in the panko-parmesan mix.

4. Pan-fry or shallow-fry at 350°F until golden and internal temp hits 165°F.

5. Rest on a rack before plating.

2. Whipped Yukon Gold Potatoes

Ingredients:

- 2 lbs Yukon Gold potatoes, peeled & quartered

- ¾ cup heavy cream

- 6 tbsp unsalted butter

- 1 tsp roasted garlic (optional)

- Salt to taste

Method:

1. Boil potatoes in salted water until fork-tender. Drain well.

2. Use a ricer or food mill for ultra-smooth texture.

3. In a saucepan, heat cream and butter together until warm. Stir in roasted garlic.

4. Fold into potatoes gently until smooth and fluffy. Season to taste.

3. Citrus Arugula Salad

Ingredients:

- 2 cups baby arugula

- 1 cup cherry tomatoes (heirloom if available), halved

- 1 tbsp lemon juice

- 1 tsp orange zest

- 2 tbsp olive oil

- Salt and pepper

- Optional: shaved parmesan or crispy pancetta

Method:

1. Whisk lemon juice, zest, olive oil, salt, and pepper to make the vinaigrette.

2. Toss arugula and tomatoes in vinaigrette just before serving.

4. Assembly

1. Spoon a generous scoop of whipped potatoes into the center of the plate.

2. Top with the crispy chicken

3. top with a small, vibrant pile of arugula salad.

4. Finish with microgreens, a drizzle of olive oil, or shaved parmesan.