Crispy Chicken with Rosemary Lemon Salt

Crispy Chicken with Rosemary Lemon Salt
Crispy Chicken with Rosemary Lemon Salt

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Vegetable oil

  • Salt:

  • 1

    (6 inch) sprig rosemary

  • 1/4

    cup kosher salt

  • Zest of 1/2 lemon

  • Chicken

  • 1

    lb chicken tenders cut into 2 inch pieces

  • 2

    cloves of minced garlic

  • 1 1/2

    tablespoons chopped rosemary

  • Zest of 1/2 lemon

  • 3/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1/2

    fine cornmeal or instant polenta

Directions

Salt 1. Heat ¼ inch oil in a skillet over medium high heat (oil is hot enough when a pinch of cornmeal sizzles when added to pan). 2. Add rosemary sprig and fry for 30 seconds until crisp. Remove and drain on paper towels. 3. Remove leave and chop to yield 1 tablespoon. 4. Place rosemary, salt and lemon zest in bowl. Mix with fork until combined. Chicken 1. In a medium bowl mix together chicken, garlic, rosemary, lemon zest, salt and pepper. 2. Add cornmeal and toss until chicken is coated. 3. Add ½ the chicken to the same skillet used to cook the rosemary and fry until golden and crispy. 4. Drain on paper towels. Repeat with remaining chicken. 5. Sprinkle with a little salt mixture. 6. Place some salt mixture on the side for dipping

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