Italian · Dinner
Fried Chicken Thighs Southern Italian Style
Bone-in chicken thighs are brined briefly then double-dredged in seasoned flour and shallow-fried until deeply golden and crackling-crisp outside, juicy within. Southern Italian seasoning features garlic, oregano, chili flake and lemon zest, finished with lemon juice and grated pecorino alongside a simple bitter-greens salad.
$5
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
558Calories
41.8gProtein
32.5gFat
26.9gCarbs
4.7gSugar
1.8gFiber
1420mgSodium
235mgChol
8.3gSat Fat
550mgPotassium
183mgCalcium
2.9mgIron
0.9mcgVitamin B12
7.6mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Pat the chicken dry and place in a bowl with buttermilk and 1/2 tsp salt, turning to coat.
2
Marinate
Cover and chill in the fridge for 30 minutes.
3
Prep
In a shallow dish, whisk together flour, semolina, oregano, chili flake, minced garlic, 1/2 tsp salt and pepper.
4
Fry
Heat olive oil in a heavy skillet over medium heat until it shimmers, then lay the thighs skin-side down and fry 8-9 minutes until deep golden.
5
Fry
Flip the thighs and fry the second side 6-7 minutes over medium heat until uniformly golden and juices run clear.
6
Drain
Transfer to a wire rack and rest 3 minutes.
7
Toss
In a small bowl, toss arugula with lemon juice and a pinch of salt.
8
Plate
Arrange fried thighs on a plate with dressed arugula, scatter lemon zest and pecorino romano over the chicken.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, 1.5 bone-in thighs chicken thigh
- 2 cup480ml buttermilk
- 1 tsp1 tsp salt (for the brine)
- 1 cup130g all-purpose flour
- 4 tbsp30g semolina
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp chili flake
- 4 cloves4 cloves garlic
- 1 tsp1 tsp salt (for the dredge)
- 1/2 tsp1/2 tsp black pepper
- 1/2 cup120ml olive oil (for shallow-frying)
- 1 tsp1 tsp lemon zest
- 2 tbsp14g grated pecorino romano
- a small handful of arugula, for serving
- 1 tsp1 tsp lemon juice, for the salad
