Crispy, juicy, tangy and salty – those are the flavors in this chicken recipe. I like to keep things simple when I cook, and you can make a delicious dinner with pantry ingredients, and a few additional things; like chicken and arugula. Creating crispy chicken is as easy as dusting it with a bit of white rice or gluten-free flour, along with a few dried spices, and sauteing it in a pan for delicate crust. I prefer dark meat chicken, but you can substitute white meat, just cut down on cooking time by a few minutes. Fresh arugula makes a pleasant bed of bitterness to contrast the warm crispy chicken, and a simple dusting of Parmesan cheese adds a tad of saltiness to the dish. A good balsamic vinegar is something I recommend as a staple to any pantry because it’s usefulness is endless, especially when drizzled over this dish. The simplicity of this food is what makes it pop — let the ingredients speak for themselves.
4 boneless skinless chicken thighs
1/3 cup white rice flour or gluten-free flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme leaves
1 teaspoon salt
pinch of black pepper
4 cups arugula
1/4 cup Parmesan cheese
1 tablespoon good balsamic vinegar
oil for cooking
- Remove chicken from packaging, and cut each thigh into thirds. In a small bowl, combine flour, garlic powder, onion powder, dried thyme, salt and pepper. Dust chicken on both sides with dry rub.
- In a skillet over medium-high heat, add 2 tablespoons oil. After 2 minutes, add chicken in batches and crisp on both sides, about 6 minutes per side. Remove and place on a plate in a low oven, to keep warm until all chicken is cooked. Add more oil if necessary.
- On a platter, board or plates, place arugula. Top with warm chicken and dust with Parmesan. Drizzle balsamic over top and serve immediately. Enjoy!