Crispy Parmesan Crumbed Chicken with Microgreens Pineapple Salsa


If there's one recipe you make this weekend, let it be this Crispy Parmesan Crumbed Chicken with Microgreens Pineapple Salsa. The chicken is so easy to make, crispy on the outside, tender on the inside. The salsa is full of citrus, earthy flavors and filled with nutrition. Plated with a lemon dill hummus, what more could you ask for? ;)

TIPS for Making Crispy Fried Chicken:

I follow these tips when making ANY type of "fried" chicken. Whether it's my Copycat Chick-Fil-A Nuggets or Panko Crumbed Chicken, these tips will ensure extra crispy yet tender (and not dried out) chicken every time.

  • Make sure all sides and crevices of the chicken breasts are fully coated in all three batters (flour, eggs, and breadcrumbs) before adding to frying oil.
  • Heat up the oil to 350F.

Either use a thermometer to know when you've reached this frying point or slice off a tiny piece of chicken after about 6 minutes to test the oil. The chicken should begin sizzling the minute it goes into the oil and be golden brown after a few minutes. If it turns a dark brown too quickly, then your oil is too hot. If it's not sizzling or not browning within a few minutes, the oil is too cold.

  • Line a wire rack with paper towels to place the fried chicken on IMMEDIATELY after frying. This helps to drain any excess oils.

Need to keep fried chicken warm and crispy?

If you need to keep your chicken hot and crispy while you prepare other ingredients, I recommend turning on the oven to 350F. Place the fried chicken on a baking pan with a wire rack (no paper towels this time) and place in the oven up to 20 minutes.

What are microgreens?

Microgreens are essentially seedlings of edible vegetables and herbs. Research has shown that micorgeens contain up to 40% more phytochemicals (beneficial nutrients and components) than their actual full-grown counterparts. Though these little greens are small in stature, they have very high levels of powerful vitamins, minerals, and health0suppotring components that vary depending on their type.

However, if you are having trouble finding micro greens local to you, I suggest substituting with baby arugula!

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Crispy Parmesan Crumbed Chicken with Microgreens Pineapple Salsa

A must try easy chicken dinner recipe!



Servings: 4

For the Parmesan Crumbed Chicken:

  • 3/4 cup Flour
  • 3 large Eggs
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Freshly Grated Parmesan Cheese + more for serving
  • 4 Chicken Breasts, skinless and boneless, pounded 1/4" thick
  • Vegetable Oil or Olive Oil, for frying

For the Microgreens Pineapple Salsa:

  • Lemon Dill Hummus, for serving
  • 3/4 cup Mustard Microgreens, or any micro greens of choice
  • 3/4 cup Fresh Pineapple, thinly sliced
  • 1/4th Red Onion, thinly sliced
  • 1/2 cup Cherry Tomatoes, quartered
  • 1 tbsp. Olive Oil
  • 1 tbsp. Apple Cider Vinegar
  • Salt & Black Pepper, to taste


For the Parmesan Crumbed Chicken:

  1. Add the frying oil to a large pot over medium high heat. Heat the oil to 350F.
  2. In the meantime, create your working station by placing three bowls next to each other. In the first bowl, add the flour. In the second bowl, beat the eggs until smooth. In the third bowl, mix the breadcrumbs and grated parmesan together.
  3. Pound out each chicken breast to 1/4" thick. Dredge each chicken breast through the flour to be well-coated, then the eggs, and lastly the breadcrumb mixture.
  4. Place the crumbed chicken breasts into the frying oil to fry for 3-4 minutes on each side, until crispy and golden brown.
  5. Using a slotted spoon or tongs, transfer the fried chicken breasts to a plate lined with paper towels to drain any excess oils.

For the Microgreens Pineapple Salsa:

  1. Simply combine all ingredients together in a large bowl. Season with salt and black pepper to taste.

To Serve:

  1. Add a generous scoop of hummus along the edge of each plate. Using the back of a spoon, spread the hummus down half of the plate to create a swirl.
  2. Add the chicken breasts on top of the hummus.
  3. Add the micro green pineapple salsa on top of the chicken.
  4. Enjoy with freshly grated parmesan cheese!

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