Italian Fried Chicken

  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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

Directions

  1. 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.
  2. Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
  3. 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.
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