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:
- Marinate chicken in buttermilk, Dijon, garlic powder, paprika, salt, and pepper. Let sit for 4–24 hours.
- In a bowl, mix panko, parmesan, and a pinch of salt.
- Dredge marinated chicken in flour, then back in buttermilk, and coat in the panko-parmesan mix.
- Pan-fry or shallow-fry at 350°F until golden and internal temp hits 165°F.
- 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:
- Boil potatoes in salted water until fork-tender. Drain well.
- Use a ricer or food mill for ultra-smooth texture.
- In a saucepan, heat cream and butter together until warm. Stir in roasted garlic.
- 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:
- Whisk lemon juice, zest, olive oil, salt, and pepper to make the vinaigrette.
- Toss arugula and tomatoes in vinaigrette just before serving.
4. Assembly
- Spoon a generous scoop of whipped potatoes into the center of the plate.
- Top with the crispy chicken.
- Top with a small, vibrant pile of arugula salad.
- Finish with microgreens, a drizzle of olive oil, or shaved parmesan.
