Baked Crispy Chicken With Carrot and Chickpea Salad

Back to recipe


For the Carrot and Chickpea Salad:

  • 2 tablespoons orange juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon hot sauce
  • 1 tablespoon lemon juice
  • 1/2 tablespoon honey
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1 pound carrots, peeled and shredded
  • 1/2 cup slivered almonds, toasted
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 4 ounces feta cheese, cut into small pieces
  • 2 tablespoons mint, minced
  • Salt and pepper to taste

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 3 cups buttermilk
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1 teaspoon smoked paprika
  • Zest of 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups plain panko breadcrumbs
  • Olive oil, in a mister


Make the Carrot and Chickpea Salad

  1. In a small bowl, whisk together orange juice, smoked paprika, hot sauce, lemon juice, honey, olive oil and salt. Add additional salt and pepper if needed
  2. In a large bowl, mix the carrots, almonds, chickpeas, feta cheese and mint.
  3. Drizzle the dressing over the carrot mixture and toss.

Make the Chicken

  1. Heat the oven to 425 F.
  2. Line a baking sheet with parchment paper, set aside.
  3. Trim the chicken breasts and pound them down to approximately 1/2" thickness.
  4. Pour the buttermilk into a large bowl, add chicken and marinate for 30 minutes.
  5. Place the beaten eggs in a shallow dish.
  6. Combine the flour, paprika, lemon zest, salt and pepper in another shallow dish.
  7. Place the panko breadcrumbs in a separate shallow dish.
  8. Take the chicken out of the buttermilk marinade and pat dry.
  9. Dredge each chicken breast into the flour mixture, then dip into the eggs and then dredge in the panko. Pressing down to coat the chicken.
  10. Place each chicken breast on the prepared baking sheet, making sure there is space between each breast, and mist with the olive oil on both sides.
  11. Bake for 10 minutes, then flip the chicken and bake for additional 12 minutes (or until the outer crust is golden and thoroughly cooked).
  12. Remove the chicken from the oven and plate with carrot mixture.