↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
Vegetable oil, for frying
Salt:
1 (6-inch) sprig fresh rosemary
1/4 cup kosher salt
Zest of 1/2 large lemon
Chicken:
1 pound chicken tenders, cut into 2-inch pieces
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh rosemary
Zest of 1/2 large lemon
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fine cornmeal or instant polenta
Directions
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). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside.
For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. 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. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve. Serves 4
view more member recipes
CRISPY CHICKEN WITH ROSEMARY-LEMON SALT - Giada - Easy
Category: Chicken
Prep Time: Cook Time: Total Time:
Vegetable oil, for frying
Salt:
1 (6-inch) sprig fresh rosemary
1/4 cup kosher salt
Zest of 1/2 large lemon
Chicken:
1 pound chicken tenders, cut into 2-inch pieces
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh rosemary
Zest of 1/2 large lemon
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fine cornmeal or instant polenta
Directions
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). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside.
For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. 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. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Linguine With Sun Dried Tomoates, Olives And Lemon - Giada
by sgre52160
1 pound linguine pasta 1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained 1 cup (4 ounces) medium green olives, pitted 1 packed cup fresh basil leaves 1 clove garlic, rou
by sgre52160
1 pound linguine pasta 1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained 1 cup (4 ounces) medium green olives, pitted 1 packed cup fresh basil leaves 1 clove garlic, rou
Spaghetti With Lemon, Basil And Salmon - Giada De Laurentiis
by sgre52160
1/2 lb spaghetti 3 garlic cloves, minced 2 tbsp extra-virgin olive oil 1/2 tsp kosher salt, plus more for seasoning 1/2 tsp freshly ground black pepper, plus more for seasoning 1 tbsp olive oil
by sgre52160
1/2 lb spaghetti 3 garlic cloves, minced 2 tbsp extra-virgin olive oil 1/2 tsp kosher salt, plus more for seasoning 1/2 tsp freshly ground black pepper, plus more for seasoning 1 tbsp olive oil
Lemon, Sea Salt And Black Pepper Chicken Wings
by sgre52160
Grated zest of two lemons 3 garlic cloves Lots of fresh ground coarse black pepper Sea salt Splash of olive oil. Mix together and rub over the chicken wings. Either refrigerate for a few hours
by sgre52160
Grated zest of two lemons 3 garlic cloves Lots of fresh ground coarse black pepper Sea salt Splash of olive oil. Mix together and rub over the chicken wings. Either refrigerate for a few hours
Crispy Rosemary Chicken
by buckyt
3/4 c. Grape Nuts cereal 1/2 t. garlic salt 1/2 t. dried rosemary, crushed salt and pepper 4 chicken breasts, boneless, skinless 1 T. oil Crush cereal in blender and mix with seasonings in sha
by buckyt
3/4 c. Grape Nuts cereal 1/2 t. garlic salt 1/2 t. dried rosemary, crushed salt and pepper 4 chicken breasts, boneless, skinless 1 T. oil Crush cereal in blender and mix with seasonings in sha
Chicken Saltimbocca - Giada De Laurentiis
by sgre52160
1 (10 oz) box frozen chopped spinach, thawed 3 tbsp olive oil 1 1/4 tbsp salt, plus more to taste 1 tbsp freshly ground black pepper, plus more to taste 6 chicken cutlets, pounded to flatten evenl
by sgre52160
1 (10 oz) box frozen chopped spinach, thawed 3 tbsp olive oil 1 1/4 tbsp salt, plus more to taste 1 tbsp freshly ground black pepper, plus more to taste 6 chicken cutlets, pounded to flatten evenl
view more member recipes
related CDKitchen recipes
Broiler Chicken Easy Easter Supper
Rosemary-Thyme Marinade
Chicken Breasts With Rosemary
One Pan Potatoes And Chicken Rosemary
Balsamic Chicken With Rosemary
Loretta Lynn's Crispy Fried Chicken
Easy Chicken Cassoulet
Butterflied Chicken with Lemon & Rosemary
Lemon-Rosemary Chicken Breasts
Lemon-Rosemary Chicken Breasts with Mushrooms
Recipe Quick Jump