MAKE THE CHICKEN

1. Make the chicken. Set up your dredge stations.

Station 1: On a large plate, or large, shallow bowl, add flour and spices (parsley, paprika, basil, onion and garlic powder, salt and pepper to taste). Mix to combine.

Station 2: In a large shallow bowl, add eggs, then lightly beat the eggs.

Station 3: On a large plate, or large, shallow bowl, add breadcrumbs, parmesan cheese and zest of lemon. Mix to combine.

2. Place chicken thighs or chicken breast on a piece of plastic wrap, or parchment paper. Cover with plastic wrap or parchment paper, then pound to ¼ inch thickness.

3. Dredge the chicken in the flour, flipping to coat both sides, then dip both sides in the beaten egg, allowing the excess to drip off. Finally, dredge the chicken in the breadcrumb mixture, flipping to coat both sides. Use your hands to press the breadcrumbs into the chicken to adhere the breadcrumbs over the entire surface of the chicken.

4. Before heating up the oil, Place a few paper towels underneath a wire cooling rakc. You will place the chicken on the wire cooling rack after frying. Heat up the oil. In a large skillet, add enough oil (you may use olive oil, canola oil, or vegetable oil) to fill the pan ¼ to ½ full. Heat over medium-high heat until the oil reaches a temperature of 350F. Fry the chicken, working in batches so that you don’t overcrowd the pan, frying for 4 minutes per side, or until the chicken reaches an internal temperature of 165F.

MAKE THE PASTA

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 2/3 cup of pasta water, then drain pasta and set aside. Drizzle pasta with olive oil so that it doesn’t stick together while you make the sauce.

2. Make the sauce. In a large skillet, add butter and oil over medium heat. Allow butter to melt, then add garlic and cook for 30 seconds, stirring frequently. Add the juice and zest of lemons, then add the heavy cream and pasta water. Reduce the heat and simmer the sauce for 2-3 minutes to thicken it, stirring frequently. Add in the parmesan cheese and pasta. Mix to combine the pasta in the sauce and allow the cheese to melt.  Remove from heat then stir in the fresh parsley and basil.

SERVE

1. Cut the crispy chicken into strips, then serve on top of the pasta. Add freshly grated parmesan cheese on top and enjoy!