Ingredients

1 1/3 cups buttermilk

1/4 cup Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 garlic cloves, pressed

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper

6 chicken breast halves with skin and bones (about 4 pounds)

Coating:

• 1 1/3 cups panko (Japanese breadcrumbs)*
• 3/4 cup grated Parmesan cheese
• 6 tablespoons all purpose flour
• 1 tablespoon minced fresh thyme
• 1 1/2 teaspoons finely grated lemon peel
• 1 1/2 teaspoons dry mustard
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons butter, melted

Salad:

• 3 tablespoons fresh lemon juice
• 1 tablespoon minced shallot
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 1 5-ounce package arugula
• 1 ounce Parmesan cheese, shaved with vegetable peeler into strips

Description

Before A Revolution Breaks Out, We Want To Assure You That We Still Think Real Fried Chicken—soaked In Buttermilk And Fried In Peanut...

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