Crispy Chicken with Rosemary-Lemon Salt

By cwaldron09

Ingredients

• Vegetable oil, for frying
• 1 (6-inch) sprig of fresh rosemary
• 1/4 cup plus 3/4 teaspoon kosher salt
• Grated zest of 1 large lemon
• 1 pound chicken tenders, cut into 2 inch pieces
• 2 garlic cloves, minced
• 1 1/2 tablespoons chopped fresh rosemary leaves
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fine cornmeal or instant polenta
• 2 cups marinara sauce, warmed

Details

Preparation time 20mins
Cooking time 45mins
Adapted from cosmopolitian.com

Preparation

Step 1

Heat 1/4 inch of oil in a large, high-sided skillet over medium heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig, and fry for 30 seconds or until crisp. use tongs to remove the rosemary, and drain on a paper towel. Remove the leaves, and finely chop to yield 1 tablespoon. In a small bowl, combine rosemary with 1/4 cup salt and half the lemon zest, and mix with a fork. Keep pan over medium-high heat.

In a medium bowl, mix the chicken, garlic, chopped fresh rosemary, remaining lemon zest, remaining salt, and pepper. Add cornmeal, and toss chicken until coated.

Put half the chicken into the skillet, and fry for 2 to 3 minutes on each side or until golden and crispy, then drain on paper towels. Repeat with remaining chicken, adding more oil to the pan as needed. Sprinkle chicken with rosemary-lemon salt, and serve with warm marinara sauce.