Butterfly, halve, and pound down the chicken until it's about 1/4 inch thick.

In a bowl combine onion powder, garlic powder, half the lemon zest, and a good pinch of sea salt, then season the chicken all over.

Prep three bowls: one with the flour, one with the beaten eggs, and one with the panko, parmesan, remaining lemon zest, and a pinch of salt.

Working one at a time, dredge the chicken in the flour, then the egg wash, and lastly the panko, coating it entirely.

Fill a large deep pot with 2 inches of oil and heat to 350 degrees F.

Working in batches as necessary, fry the chicken for about 3 minutes per side, or until golden brown, crispy, and cooked through to an internal temperature of 165 degrees F.

In a blender combine blueberries, balsamic, maple syrup, lemon juice, and a good pinch of salt and pulse.

With the blender running on low, slowly drizzle in the olive oil until creamy and emulsified.

In a bowl combine arugula, red onion, pistachio, wild blueberries, parmesan, and a generous spoonful or three of the dressing, then mix.

Plate up with more dressing, a portion of crispy chicken, then pile on a heaping helping of the salad and top with extra parmesan.