Try this Crispy Chicken with Rosemary-Lemon Salt recipe, or contribute your own.
Suggest a better descriptionFor 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 desired rosemary-lemon salt and serve. Save remaining salt to use another time.
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Serving Size: 1 recipe (501g) | ||
Recipe Makes: 1 | ||
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Calories: 1233 | ||
Calories from Fat: 669 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.3g | 99 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 31.3g | ||
Polyunsanturated Fat 16g | ||
Cholesterol 183.7mg | 57 % | |
Sodium 15977.2mg | 551 % | |
Potassium 1064.2mg | 28 % | |
Total Carbohydrate 73g | 21 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 66.3g | ||
Protein 67g | 96 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1233
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