This Chicken Recipe Ruined Restaurants for Me

Ingredients

• 2 large pieces Chicken Breast (skinless, boneless; butterflied and pounded to ~½ inch thickness)
• 2 cups Buttermilk (for brining the chicken)
• 1 cup All-Purpose Flour (for dredging)
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Salt (for seasoning chicken after flour dredge)
• 2 large Eggs (beaten for egg wash)
• 1 teaspoon Soy Sauce (adds umami to egg wash)
• 1 cup Panko Breadcrumbs (Japanese style, extra‑crisp)
• 1 tablespoon Fresh Thyme Leaves (chopped, mixed into panko)
• ¼ cup Avocado Oil (divided: half added early to dressing, half later; also for frying)
• 1 tablespoon Olive Oil (added at end of dressing to avoid bitterness)
• 1 cup Monterey Jack Cheese (grated; referred to as Montego cheese in video)
• 1 small Shallot (minced)
• 2 pieces Garlic Clove (minced)
• 2 tablespoons Champagne Vinegar (or white wine vinegar)
• 1 teaspoon Dijon Mustard
• 1 teaspoon Honey
• 1 head Butter Lettuce (leaves separated, rinsed, and spun dry)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 cup Cherry Tomatoes (halved)
• ½ cup Goat Cheese (crumbled (chevre))
• 1 ripe Pear (cored and sliced)
• 1 cup Pecans (raw, shelled)
• ¼ cup Granulated Sugar (for candied nuts)
• ½ medium Red Onion (diced for pickling)
• ¼ cup Red Wine Vinegar (pickling liquid)
• ¼ cup Water (for pickling liquid)
• 1 tablespoon Sugar (for pickling liquid)
• ½ teaspoon Flaky Salt (Maldon or similar, for finishing chicken)

Instructions

1. Butterfly and Pound Chicken

   Remove any tender from each breast, butterfly them open, then place on parchment and pound with a meat mallet (or heavy pot) until the thickest part is about ½ inch thick, flipping occasionally.

   Time: PT10M

2. Brine Chicken in Buttermilk

   Place the flattened chicken pieces in a shallow dish, cover with 2 cups buttermilk, season lightly with salt, and refrigerate for at least 4 hours (overnight preferred).

   Time: PT4H

3. Prepare Montego Cheese Dressing

   Grate 1 cup Monterey Jack cheese. In a blender combine shallot, garlic, champagne vinegar, egg yolk, Dijon mustard, honey, and a pinch of salt; blend ~1 minute. While blending, slowly stream in half the avocado oil, then add the grated cheese and blend another minute. Finish by adding the remaining avocado oil and finally the olive oil; blend briefly.

   Time: PT10M

4. Chill Dressing

   Transfer the dressing to a small container, cover, and refrigerate until thickened while you finish the rest of the recipe.

   Time: PT20M

5. Prepare Lettuce

   Trim the root end off the butter lettuce, submerge the leaves in a bowl of ice‑cold water for 20 minutes, then spin dry in a salad spinner and pat any remaining moisture away.

   Time: PT25M

6. Boil Pecans

   Place 1 cup raw pecans in a saucepan, cover with water, and bring to a boil. Boil for 10 minutes, then drain.

   Time: PT10M

7. Candy Pecans

   Toss the drained pecans with ¼ cup granulated sugar and a pinch of salt. Spread on a parchment‑lined sheet pan and bake at 325°F for 30 minutes, stirring once halfway through. Cool completely; they will become ultra‑crunchy.

   Time: PT30M

   Temperature: 325°F

8. Pickle Red Onions

   Dice ½ red onion. In a small saucepan combine ¼ cup red wine vinegar, ¼ cup water, 1 tbsp sugar, and a pinch of salt; bring to a boil, then pour over the onions in a jar. Let sit at room temperature for 20 minutes, then refrigerate.

   Time: PT25M

9. Set Up Dredging Station

   In a shallow bowl mix 1 cup flour with smoked paprika, garlic powder, onion powder, and black pepper. In another bowl whisk 2 eggs with 1 tsp soy sauce.

   Time: PT5M

10. Bread the Chicken

    Remove chicken from buttermilk, pat dry thoroughly. Dredge each piece in the flour mixture, shake off excess, dip in the egg‑soy mixture, then press into panko mixed with fresh thyme. Use your palm to firmly press the crumbs onto the meat.

    Time: PT5M

11. Shallow Fry Chicken

    Heat ¼ cup avocado oil in a stainless steel skillet to 350°F. Fry each cutlet for 3½ minutes per side, flipping once. As soon as you turn the cutlet, sprinkle with flaky salt. Total cooking time about 7 minutes; chicken should be golden and internal temperature 165°F.

    Time: PT7M

    Temperature: 350°F

12. Assemble the Salad

    In a large bowl toss the butter lettuce with lemon juice, then add the chilled Montego cheese dressing and coat evenly. Fold in cherry tomatoes, crumbled goat cheese, sliced pear, candied pecans, and pickled red onions. Toss gently.

    Time: PT5M

13. Plate and Serve

    Slice the fried chicken cutlet into strips, arrange on top of the dressed salad, drizzle any remaining dressing, and finish with an extra squeeze of fresh lemon.

    Time: PT5M

Nutrition Facts

Calories

680

Protein

35 g

Carbohydrates

45 g

Fat

40 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken thigh
• Instead of Buttermilk: Plain yogurt
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Smoked Paprika: Regular paprika
• Instead of Eggs: Egg substitute
• Instead of Soy Sauce: Tamari
• Instead of Panko Breadcrumbs: Regular breadcrumbs
• Instead of Fresh Thyme Leaves: Dried thyme (½ tsp)
• Instead of Avocado Oil: Canola oil
• Instead of Olive Oil: Grapeseed oil
• Instead of Monterey Jack Cheese: Cheddar
• Instead of Shallot: Red onion (½)
• Instead of Champagne Vinegar: White wine vinegar
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Honey: Maple syrup
• Instead of Butter Lettuce: Romaine
• Instead of Lemon Juice: Lime juice
• Instead of Cherry Tomatoes: Grape tomatoes
• Instead of Goat Cheese: Feta
• Instead of Pear: Apple
• Instead of Pecans: Walnuts
• Instead of Granulated Sugar: Brown sugar
• Instead of Red Onion: White onion
• Instead of Red Wine Vinegar: Apple cider vinegar
• Instead of Flaky Salt: Sea salt

Equipment Needed

• Cutting Board
• Chef's Knife
• Meat Mallet
• Parchment Paper
• Blender
• Mixing Bowl
• Salad Spinner
• Sheet Pan
• Saucepan
• Stainless Steel Frying Pan
• Tongs
• Whisk
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Brining the chicken in buttermilk for at least 4 hours
• Pounding the chicken to an even ½‑inch thickness
• Pressing panko breadcrumbs firmly onto the chicken
• Frying at a steady 350°F and not overcooking
• Chilling the Montego cheese dressing until thick

Chef Tips from the Video

• Use a heavy skillet for even heat distribution when shallow frying.
• Add a pinch of flaky salt right after flipping the chicken for a burst of flavor.
• For extra herb flavor, toss a few fresh thyme sprigs into the oil while frying.
• If you prefer a lighter dressing, reduce the avocado oil by half and finish with extra lemon juice.

Troubleshooting

Storage

Refrigerator: Store leftover chicken and salad separately in airtight containers for up to 2 days.

Freezer: Fried chicken can be frozen for up to 1 month; reheat in oven at 350°F until crisp.

Room temperature: Do not leave the dressed salad at room temperature for more than 1 hour.

Make-Ahead Tips

• Brine the chicken a day ahead and keep it covered in the fridge.
• Prepare the Montego cheese dressing up to 24 hours in advance; it thickens nicely.
• Candied pecans can be made two days ahead and stored in an airtight jar.
• Pickled red onions improve after a few hours; make them the night before.

Frequently Asked Questions