Ingredients:

  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 pieces Padovana chicken (thighs and drumsticks preferred; approximately 3-4 lbs)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups breadcrumbs
  • Oil for frying

Instructions:

  1. In a bowl, combine olive oil, minced garlic, lemon zest and juice, rosemary, thyme, salt, and pepper to prepare the marinade.
  2. Place the chicken pieces in a resealable bag, pour in the marinade, seal, and refrigerate for at least 2 hours.
  3. Set up the breading station by placing flour in one bowl, whisking eggs in a second bowl, and placing breadcrumbs in a third bowl.
  4. Remove marinated chicken, dredge each piece in flour, dip into the egg, and then coat with breadcrumbs.
  5. Heat oil in a heavy skillet over medium-high heat until hot (around 350°F).
  6. Carefully place breaded chicken in the hot oil, cooking in batches if necessary, for 7-10 minutes per side.
  7. Transfer cooked chicken to a paper towel-lined plate to drain excess oil before serving.