Name: Italian Fried Chicken
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: italian
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

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.