Crispy Chicken

Crispy Chicken Recipe:


Vegetable oil, for frying

1 (6-inch) sprig fresh rosemary
1/4 cup kosher salt
Zest of 1/2 large lemon

1 pound chicken tenders, cut into 2-inch pieces
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh rosemary
Zest of 1/2 large lemon
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fine cornmeal or instant polenta


For salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan ). Add the rosemary and cook for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop for 1 tablespoon. Place the rosemary, salt and lemon zest in a small bowl. Mix with a fork until blended. Set aside.

For the chicken: In a medium bowl, combine chicken, garlic, rosemary, lemon zest, salt and pepper. Add semolina and stir until chicken is well coated. Add half the chicken to the same pan used to cook rosemary and brown and crispy, 2 to 3 minutes on each side. Drain on absorbent paper. Repeat with remaining chicken. Sprinkle with salt and rosemary lemon and serve.

Recipe Video:


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