Italian Fried Chicken

Total Time:
40 min
20 min
20 min

4 servings

  • 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
  • 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.

  • Photograph by Antonis Achilleos

  • Per serving: Calories 496; Fat 23 g (Saturated 5 g); Cholesterol 161 mg; Sodium 178 mg; Carbohydrate 10 g; Fiber 3 g; Protein 59 g

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