0.0 – 0 reviews • Poultry
| Total: |
40 min |
| Prep: |
20 min |
| Cook: |
20 min |
| Yield: |
4 servings |
Ingredients
- 2 cups all-purpose flour
- 2 cloves garlic, grated
- Kosher salt and freshly ground pepper
- 3/4 cup milk
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 4 skin-on, bone-in chicken breasts (3 pounds), halved crosswise
- 1 bulb fennel, cored and thinly sliced, plus 1 tablespoon chopped fronds
- 1 romaine heart, thinly sliced
- 1 cup roughly chopped fresh parsley
- 1 cup extra-virgin olive oil
- Juice of 1 lemon
- 1 1/2 cups peanut oil, for frying
Instructions
- Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes.
- Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
- Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad.
Nutrition Facts
| Calories |
496 calorie |
| Total Fat |
23 grams |
| Saturated Fat |
5 grams |
| Cholesterol |
161 milligrams |
| Sodium |
178 milligrams |
| Carbohydrates |
10 grams |
| Dietary Fiber |
3 grams |
| Protein |
59 grams |