Crispy Chicken With Rosemary-Lemon Salt
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 tbsps
Rosemary (chopped fresh)1 cup
Kosher Salt1 large
Lemon (zest of)2 cloves
Garlic (minced)3 tsp
Salt1 cup
Cornmeal (fine)Directions:
1
Watch how to make this recipe
2
For the salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan)
3
Add the rosemary sprig and fry for 30 seconds until crisp
4
Using tongs, remove the rosemary sprig and drain on paper towels
5
Remove the leaves and finely chop to yield 1 tablespoon
6
Place the rosemary, salt, and lemon zest in a small bowl
7
Mix with a fork until combined
8
Set aside
9
For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper
10
Add the cornmeal and toss until the chicken is coated
11
Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side
12
Drain on paper towels
13
Repeat with the remaining chicken
14
Sprinkle with the rosemary-lemon salt and serve