1
Place the breadcrumbs in one bowl, the eggs in a second, and the flour in a third. Season each bowl with salt and pepper.
2
Dip the chicken first into the flour, then into the eggs, and lastly into the breadcrumbs and place on a baking sheet or large plate.
3
Preheat the oven to 350°F. Set a wire rack over a baking sheet.
4
Heat 1 inch of oil in a shallow skillet to 375°F. When hot, fry the breaded chicken until golden brown, turning once. Transfer to the prepared wire rack.
5
Finish cooking in the oven until the chicken reaches an internal temperature of 165°F.
6
Heat the olive oil in a large skillet. Add the poblano and corn and cook until softened, about 4 minutes. Season with salt and pepper and transfer to a large bowl.
7
Add the oregano, chives, shallot, and pickled jalapeños to the corn mixture and toss to combine.
8
Add all chimichurri ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
9
To serve, divide the corn and poblanos between plates. Top with crispy chicken, chimichurri sauce, arugula, parmesan and a lemon wedge. k