The Last Word on Truffle Potato Chicken Salad

There it was, staring at me from behind the glass case in a cool little café, in a cool little neighborhood, somewhere on the edge of the San Fernando Valley.  It was a combination so intriguing, so inspired, that I couldn't stop drooling over it.  I mean seriously, I think I actually drooled. 

Moving on...  

It was Truffle Potato Chicken Salad.  What a brilliant idea!  I briefly considered not ordering the short rib sandwich I'd been contemplating previously.  As the line whittled down and I inched closer to the register I made my decision.  I'd have both.  The sandwich was awesome, but the potato salad...  the potato salad was YOWZA!   

For the next couple of days I couldn't stop thinking about it.  There was only one thing to do: I picked up the phone and called the café.  I got the manager on the line and asked if she'd be willing to share the recipe.  I explained that I wanted to write about it and share the recipe in my little blog.  I was unceremoniously informed that all recipes were "proprietary."  In other words, a big fat "No."

We'll just see about that.

And so, I rolled up my sleeves and resorted to taste memory and a bit of experimentation in the kitchen.  I knew the basics of the salad.  It wasn't mayonnaise based; instead, it was much more French inspired, dressed simply in a Champagne vinaigrette with just a hint of Dijon.  They used fingerling potatoes, but baby Yukon Golds work nicely and are often easier to find.  There was good smattering of fresh chives along with shittake mushrooms, caramelized shallots and of course, the finishing touch - a generous drizzle of earthy, heady white truffle oil.  When that aroma hits you, just before your first bite, it is intoxicating.  There's nothing like it.  
 
So, this is my rendition of that Truffle Potato Chicken Salad from that little café somewhere on the edge of the San Fernando Valley.  I think I came up with a pretty impressive knockoff.  And unlike that café in a cool little neighborhood, my version isn't proprietary.  So what if they wouldn't share their secret with me.  Writing recipes is what I love and sharing them is what I do.   

Oh, and getting the last word...  well, that's almost as delicious as this salad ;)

Truffle Potato Chicken Salad

4 to 6 servings

FOR THE SALAD

2 pounds fingerling or baby Yukon Gold potatoes

1 bay leaf

2 cloves garlic, smashed

2 tablespoons dry white wine

2 tablespoons chicken stock

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

3 shallots, thinly sliced

1 cup shiitake mushrooms, stems removed and thinly sliced

¼ cup minced chives

2 cups cooked shredded chicken

Kosher salt & freshly ground black pepper, to taste

FOR THE VINAIGRETTE

3 tablespoons Champagne vinegar

½ teaspoon Dijon mustard

2 tablespoons white truffle oil, plus more for drizzling

½ cup extra-virgin olive oil

Kosher salt & freshly ground black pepper, to taste

To make the vinaigrette, combine the vinegar and mustard, then slowly whisk in the truffle and olive oils to make an emulsion; season with salt and pepper.

Drop the potatoes, bay leaf and garlic into a large pot of boiling salted water and simmer gently for 15 to 20 minutes, until they are just cooked through. Drain in a colander, discard bay leaf and garlic and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in ½ (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock and season with salt and pepper. Allow the liquids to soak into the warm potatoes before proceeding.

Add the butter and olive oil to a medium sauté pan along with the mushrooms and shallots and sauté over medium heat until the both are slightly caramelized, about 8 minutes. Season with salt and pepper.

Add the vinaigrette, mushroom/shallot mixture, chicken and the chives, tossing gently, trying not to break the potatoes up. Taste for seasoning, drizzle with a bit of extra truffle oil and serve warm or at room temperature.

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Effortless Indian

 
There was a time when I was convinced that Indian food was too hard to make at home.  Or perhaps, too exotic.  I wasn't exposed to it as a kid and it just seemed like the type of cuisine you go out for.  I love Indian food, but I always assumed that attempting it meant spending the day running around to several specialty markets collecting all kinds of esoteric ingredients.  Just the thought is a major buzz kill for me.  Fortunately, it's not true, but it took Nigella Lawson to show me the light.  

A few years ago I was buzzing around the kitchen, her show on in the background.  I was only half paying attention when she mentioned Mughlai Chicken.  That was all it took to land me squarely in the palm of her hand.  I found myself leaning against the counter, suddenly paying complete attention.  As I watched her sear, sauté and coo her way through the recipe, I realized that most of the ingredients were already in my spice drawer and the rest could easily be found at my local market.  I also loved how uncomplicated and effortless it seemed, in spite of my previous thoughts to the contrary.  

The following recipes have become my go-to when I'm craving Indian food.  They come together quickly and the  flavors work beautifully together, each one complimenting the other.  The fragrant Rice Pilaf is the perfect perch for the Mughlai Chicken in all it's golden, saucy glory.  And the cool Pomegranate Raita is a nice counterbalance to the mild warmth of the dish.  To finish it off, I always grab some naan bread from Trader Joe's to serve with.
 
Now see!  That wasn't hard at all.

Mughlai Chicken

(Recipes adapted from Nigella Lawson)

 

Serves 8

 

1 (1-inch) piece ginger, peeled and sliced

4 cloves garlic, peeled

2 teaspoons ground cumin

1 teaspoon ground coriander

½ teaspoon dried red pepper flakes, or to taste

4 tablespoons ground almonds

½ cup water

5 cardamom pods, bruised

1 cinnamon stick, broken in half

2 bay fresh  leaves

4 whole cloves

¼ cup vegetable oil

3 pounds boned chicken thighs, each cut into 2

2 sweet onions, thinly sliced

1 cup Greek yogurt

1 cup chicken stock

½ cup heavy cream

½ cup sultanas (golden raisins)

1 teaspoon garam masala

1 tablespoon sugar

1 teaspoon kosher salt

Handful of cilantro, chopped, to garnish

3/4 cup flaked almonds, toasted, to garnish

Put the ginger, garlic, cumin, coriander, and red pepper flakes into a food processor and blend to a paste. Add the ground almonds and water and then blend again, set aside. 

Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish. 

Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to color. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas. 

Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.

To serve, scatter with cilantro and toasted flaked almonds. 

Indian-Spiced Rice Pilaf

Serves 8

2 tablespoons vegetable oil

1 large onion, finely chopped

2 whole cloves

3 cardamom pods, bruised

1 cinnamon stick, broken into 3

½ teaspoon cumin seeds

1½ teaspoons kosher salt

2 1/2 cups basmati rice

4 cups chicken stock

½ cup sliced almonds, toasted, for garnish

2 to 3 tablespoons chopped fresh cilantro leaves, for garnish

 

Saute the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds and salt, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes. 

Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.

Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.

Pomegranate Raita

Serves 8

1½ cups natural Greek yogurt

3 scallions, finely chopped

½ cup pomegranate seeds

½ teaspoon kosher salt

Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Stir everything together, and serve in a bowl scattering the reserved pomegranate seeds over as a garnish.

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Continuing My Chicken Kick...

Okay, so this may not be the exact recipe for Caramel Chicken, made famous by The Slanted Door, a popular Vietnamese restaurant in San Francisco. Theirs is actually made in a clay pot and takes much longer to prepare. Ain't nobody got time for that!  It’s been well reported that this dish is a favorite of Mick Jagger, who makes a point of ordering it when he’s in the city by the bay. This version is quick, easy, and delicious, and can be whipped up in just a few minutes on the stove top. No clay pot required.

The Slanted Door Caramel Chicken

Serves 4 to 6

¾ cup dark brown sugar

1/3 cup water

3 tablespoons fish sauce (nam pla or nuoc mam)

1/3 cup unseasoned rice vinegar

1 teaspoon dry sherry

1 teaspoon tamari

2 tablespoons fresh ginger, peeled and grated

4 cloves garlic, minced

2 Thai chilies, sliced thin

2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces

Freshly cracked black pepper

3 tablespoons vegetable oil

5 scallions, thinly sliced on an angle, for garnish

½ cup roasted unsalted peanuts, roughly chopped

Cilantro leaves, for garnish

Steamed jasmine rice, for serving

In a small bowl, whisk together the brown sugar, water, fish sauce, vinegar, sherry, tamari, ginger, garlic and chilies.

Season chicken generously with pepper. In a large sauté pan, heat the oil until shimmery and almost smoking; add the chicken and sear on all sides until golden brown, about 5 minutes total.  Adjust the heat as necessary. Push the chicken to the sides of the pan forming a well. Pour the sauce in the middle of the well and reduce until thick and syrupy, about 2 to 3 minutes. Stir to coat the chicken and finish cooking through, about 5 minutes. Stir in the scallions.

To serve, mound rice on a platter and pour the chicken over. Shower with peanuts and cilantro.

Note: Tamari is dark aged soy sauce.

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Souped Up!

It’s raining in Los Angeles. This isn’t just a drizzle. Not just a sprinkle. Not even a cat or a dog! I’m talking a full week of non-stop monsoons nearing biblical proportions and it doesn’t seem to be stopping anytime soon.

Like many a SoCal resident I’m not physically or emotionally equipped to deal with “weather.” I’ll be the first to admit we’re spoiled here and maybe more than a little soft when the temperature dips below 65 degrees or more than a drop of water hits our windshields. Personally it makes me want to take refuge under my Slanket until it all goes away. And p.s., I’m not kidding. I really do have a Slanket!

There’s only one thing to do. Make soup! That’s right, if nature is going to hand me lemons in the form of rain, I’m going to make lemonade in the form of soup! I may not be equipped to deal with weather extremes, but I’m always equipped to whip up something warm and comforting in the kitchen. So until the rain decides to let up, you know where to find me…

Tom Kha Gai (Thai Chicken Coconut Soup)

I don’t know if this soup is authentically Thai, but I do know that it is exotically wonderful and deceptively easy to make. It has a kind of restorative, life affirming quality about it and definitely borrows from the Thai palate, perfectly infusing the flavors of coconut, chili, lime and lemongrass. It’s the kind of soup you can make mid-week when you’re stressed out, hating life and the weekend seems nowhere in sight. Think of it as a vacation for your taste buds.

Serves 4

1 quart chicken stock
2 cloves garlic, smashed
1 (2- inch) piece of fresh ginger, peeled and sliced
2 slices Galangal root*
3 Kaffir lime leaves**, torn
2 stalks lemongrass, white part only, sliced in half lengthwise
1 teaspoon sugar
2 boneless, skinless chicken breasts
2 (13 ounce) cans coconut milk
1 to 2 teaspoons sambal oelek (Asian hot chili paste), or to taste
1 ½ tablespoons fish sauce (nam pla or nuoc nam)
½ teaspoon turmeric
1 medium carrot, peeled & shredded
8 ounces button mushrooms, halved
Freshly squeezed juice of 2 limes
4 scallions, thinly sliced on an angle
Fresh cilantro, chopped for garnish

Place the chicken stock, garlic, ginger, Galangal root, lime leaves, lemongrass and sugar in a large stock pot or Dutch oven and bring to the boil. Add the chicken breasts, reduce heat and simmer gently until chicken is just cooked through, about 12 minutes. Fish the chicken out of the pot and allow it to cool a bit on a cutting board.

Meanwhile, remove the Galangal root, lemon grass, garlic and lime leaves from the broth and discard. Stir in the coconut milk, sambal, fish sauce, turmeric, carrots, mushrooms, and lime juice. When the chicken is cool enough to handle, cut it into rough and tumble chunks or shred it with your fingers and add it back to the pot. Heat the soup through gently to soften the carrots but don’t bring back to the boil. Add the scallions and ladle into individual bowls and garnish with chopped cilantro.

*Galangal root can be found in Asian markets in most cities. If you can’t find it, feel free to omit it from the recipe.

**Kaffir lime leaves can also be found in Asian markets. If you can’t find it substitute the zest of a lime instead. I buy extra when I’m at the Asian market and store them in a ziplock bag in my freezer. They keep for months!

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Winter Warmth: Soul-Soothing Comfort from the Kitchen

There are times in life when I seek solace from a harsh world purely through the means of butter, cream, and starch. Sometimes nothing else will do. It’s times like these when I just want to retreat into my shell, put on my fuzziest slippers and softest, most lived-in robe, and putter around the kitchen making something warm and soul-soothing. As clichéd as that sounds, it really is one of my guiltiest and most savored pleasures, and my preferred method of restoring balance and calm to my hectic life.

There’s something about a simmering pot on the stove that makes me feel all is right with the world. Especially when the end result is a big bowl of Hearty Winter Chili, topped with cheese and sour cream and accompanied by warm, tender corn bread, cooked the old-fashioned way in a cast-iron skillet. When I’m feeling particularly out-of-sorts, I find the meditative repetition of stirring a pan of Saffron Risotto for 20 minutes - the only way to achieve that melting creaminess - an almost Zen-like experience. Top it with juicy grilled shrimp and the dish becomes transcendent!

When I crave something just a little more exotic and worldly, but no less warming and gratifying, it has to be Indian Coconut-Chicken Curry, spiked with coriander, cumin, and creamy coconut milk. This dish can be made in minutes and tastes even better reheated the next day.

And of course, for many, the ultimate comfort food comes in the form of chocolate. Old-Fashioned Whoopie Pies have been a favorite of mine since childhood, and these dense chocolate cakes sandwiching a billowy layer of marshmallow cream are the ultimate sinful indulgence.

So the next time you need a break from the world, or just need to indulge in a little guilty pleasure of your own, you just may find it in a bowl of something warm and comforting made in your own kitchen. Lived-in robe and fuzzy slippers optional.

Hearty Winter Chili

Serves 8

FOR CHILI
3 tablespoons extra-virgin olive oil
2 1/2 lbs. lean ground sirloin
1/4 cup dark chili powder
2 tablespoons grill seasoning
1 tablespoons ground cumin
2 tablespoons Worcestershire sauce
1 to 3 tablespoons hot sauce, to taste
1 large onion, chopped
4 garlic cloves, minced
2 large bell peppers, chopped
1/2 bottle beer (about 1 cup)
1 (14-oz.) can tomato sauce
1/2 cup smoky barbecue sauce

FOR GARNISH
Sharp cheddar cheese, grated
Sour cream
Scallions, thinly sliced

In a large stock pot or Dutch oven over medium-high heat, add olive oil followed by ground sirloin. Season meat with chili powder, grill seasoning, cumin, Worcestershire, and hot sauce. Break up the meat into small crumbles as it cooks.

Add onion, garlic, and bell peppers and cook until onions are translucent and soft, about 10 minutes more. Add beer and deglaze the pan, scraping up the browned bits from the bottom of the pan and allowing the alcohol to cook off. Add tomato and barbecue sauces and bring to a bubble. Let chili simmer 15 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve with your favorite garnishes.

Hot Skillet Corn Bread with Honey Butter

Serves 10 to 12

FOR CORN BREAD
1 1/2 cups white or yellow cornmeal
1/2 cup all-purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon. granulated sugar
1 1/2 teaspoon kosher salt
1/4 cup unsalted butter, melted
1 1/2 cups buttermilk
2 eggs
1 cup fresh or frozen corn kernels
2 tablespoon vegetable oil

FOR HONEY BUTTER
1/2 cup unsalted butter, room temperature
1/2 cup honey
Pinch of kosher salt

Preheat oven to 425 degrees.

In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar, and salt. In a small bowl, whisk together melted butter, buttermilk, eggs, and corn, and fold into the dry ingredients, stirring until just combined.

Over high heat, add oil to cast iron skillet and heat until smoking. Quickly pour batter into the hot skillet and carefully and quickly transfer the skillet to the preheated oven.

Bake for 10 to15 minutes, or until corn bread is golden-brown around the edges and a toothpick inserted in the center comes out clean. The top should spring back when lightly pressed. Cut into wedges and serve slathered with honey butter.

Indian Coconut-Chicken Curry

Serves 6

1/4 cup vegetable oil
1 large onion, thinly sliced
4 teaspoon finely chopped garlic
4 teaspoon finely chopped ginger
2 tablespoon ground coriander
2 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1 1/2 teaspoons kosher salt
2 medium tomatoes, chopped
1/2 cup chicken stock
2 pounds boneless chicken, cut into 1 1/2-inch pieces
1/2 cup unsweetened coconut milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup chopped cilantro, for garnish (optional)
Steamed basmati rice, for serving

In a Dutch oven or enameled cast-iron casserole, heat oil, then add onion and cook until nicely browned around the edges, about 7 minutes. Add garlic and ginger and cook for 1 minute. Add coriander, cumin, turmeric, cayenne, and black pepper and stir for 1 minute. Add salt, tomatoes, and chicken stock and cook over medium-low heat, stirring constantly, until the tomatoes are softened. Add chicken and simmer uncovered, stirring occasionally, for 15 minutes.

Add coconut milk and simmer partially covered for another 15 minutes, or until the sauce thickens and the chicken is cooked. Add cinnamon and cloves and simmer another minute. Remove from heat and garnish with cilantro. Serve with steamed basmati rice.

Saffron Risotto with Grilled Shrimp

Serves 4

FOR RISOTTO
5 cups chicken stock
1/4 cup olive oil, divided
1/4 cup unsalted butter, divided
1 large shallot, minced
2 cloves garlic, minced
1 1/2 cups Arborio rice
2 pinches saffron threads
2/3 cups dry white wine
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper

FOR SHRIMP
1 pound large shrimp, peeled and deveined, tails on
1 teaspoon freshly squeezed lemon juice
2 tablespoon flat-leaf parsley, chopped

Preheat outdoor grill or indoor grill pan over high heat.

Heat chicken stock over medium-high heat until just below the boil. In a large sauté pan, heat 2 Tbsp. olive oil and 2 Tbsp. butter over medium heat. Add shallots and garlic and sweat until translucent, stirring constantly, about 3 minutes.

Add rice and saffron, turning to coat, and sauté until the edges of the rice begin to look slightly translucent, about 2 minutes. Add wine and cook until most of the liquid is absorbed and the pan is almost dry. Add one ladleful of hot stock, stirring constantly until liquid is almost absorbed. Continue adding stock, one ladle at a time, stirring each addition until the liquid is almost absorbed, about 22 to 25 minutes total. Stir in remaining butter and cheese and season with salt and pepper; cover.

Toss shrimp with remaining oil and season with salt and pepper. Grill shrimp until pink, opaque, and curled in on themselves, about 2 minutes per side. Spritz shrimp with lemon juice and parsley and serve over risotto.

Old-Fashioned Whoopie Pies

Makes 8 pies

FOR CAKES
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoon. baking soda
1 teaspoon kosher salt
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, softened
1 cup dark brown sugar, packed
1 egg

FOR FILLING
1 cup (2 sticks) unsalted butter, room temperature
2 cups confectioners’ sugar
1 (7 oz.) jar marshmallow fluff
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees.

Line two sheet pans with parchment paper.

In a small bowl, whisk together flour, cocoa powder, baking soda, and salt. In another small bowl, stir together buttermilk and 1 tsp. vanilla.

In a standing mixer fitted with a paddle attachment, cream together 1/2 cup butter and brown sugar until light and fluffy, about 3 minutes. Add egg, scraping down the sides of the bowl to combine. Reduce mixer speed to low and alternately mix in dry ingredients and buttermilk mixture in batches, beginning and ending with flour. Scrape down side of bowl occasionally and mix until smooth.

Using a 1/4-cup ice cream scoop, drop mounds of batter about 2 inches apart on prepared sheet pans. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 12–13 minutes. Transfer cakes to a rack to cool completely.

To make the filling, cream together remaining butter and confectioners’ sugar until light and fluffy, about 3 minutes. Add vanilla and marshmallow fluff and continue beating until smooth and light, about 2 more minutes.

To assemble the pies, dollop a rounded tablespoon of filling on flat sides of half of cakes and top with remaining cakes.

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The Ultimate Fried Chicken -- No Kidding!

Culinarily speaking there are few things in life that can't be improved with the help of a bit of deep-fat frying. Perhaps even shoe leather could be made edible, but I'm quite content leaving that thought in the realm of “theory vs. practice.”

In any case, I digress. I'm here today to talk about fried chicken. It's a dish that is so common, so ubiquitous that it's available on every street corner and at every grocery store deli counter. There are so many bad versions of it that it's easy to forget the sheer genius of a plump piece of chicken rolled in perfectly seasoned flour, dipped in egg wash and deep fried to a glorious, golden brown, all crispy on the outside with a crust that gives way to succulent, juicy meat inside.

Admittedly, even I hadn't given much thought to fried chicken lately, even though it was a staple in my home growing up. That is to say, until I stumbled upon this recipe for Tyler Florence's Ultimate Fried Chicken. It was the picture that first grabbed my attention. I'm a card-carrying sucker for good food porn and was drawn in by the gorgeous pile of freshly-fried chicken with the beautiful bunch of deep fried herbs and garlic cloves perched on top, and scattered about with lemon wedges. Lemon and chicken, absolutely! Lemon and fried chicken? Nice! Intrigued, I dove into the recipe and soon found out that the aromatics were heated slowly, along with the oil, gently perfuming it with their essential oils and removed just before frying the chicken itself. The result: a piece of chicken that is delicately flavored with the herb and garlic essence and the crispiest, most flavorful skin you’ve ever tasted. Made better only by the suggestion of a scattering of sea salt and a spritz of fresh lemon to give it some edge. GENIUS!

Fried herbs. Fried Chicken!

The Ulitmate Fried Chicken

Serves 4

1 (3½ pound) chicken, cut into 10 pieces
Juice of 2 lemons

1 gallon peanut or vegetable oil, for deep-frying
¼ bunch of fresh thyme
3 big sprigs fresh rosemary
¼ bunch of fresh sage
2 fresh bay leaves
½ head of garlic, smashed, husks still attached

2 cups all-purpose flour
Sea salt & freshly cracked black pepper
4 large eggs
Extra-virgin olive oil
Lemon wedges, for serving

Rinse the chicken pieces and pat dry. Put them in a large bowl and squeeze the lemon juice over them, turning the chicken so that the lemon gets all through. Let it marinate while you heat the oil.

Pour the oil into a large pasta pot. Add the herbs and the garlic and heat over medium-high heat until the oil registers 375 degrees on a deep-fry thermometer.

Meanwhile, put the flour in a large, shallow dish and season generously with salt and pepper. Be sure to taste the flour mixture, you should be able to taste the salt and pepper. Crack the eggs into a large, shallow dish; add a drizzle of olive oil and a couple tablespoons of water and whisk together.

When the oil reaches 375 degrees skim off the herbs and garlic and reserve. Dredge the chicken pieces in the seasoned flour and shake off the excess, then dunk them in the egg wash. Carefully drop the chicken into the hot oil and cook for about 20 minutes, turning it with tongs every now and then to keep the color even until it’s cooked through. Keep an eye on the thermometer and adjust the heat to keep the temperature as even as possible.

When the chicken is done, sprinkle it with salt and a dusting of black pepper. Scatter the reserved herbs and garlic over the top. Serve hot, with big lemon wedges spritzed over .

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