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1
In a 12-inch saute pan, heat the 1/4 cup of oil over medium heat.
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2
Add the garlic and saute until light brown, about 1 minute, then add the kale and 1 teaspoon salt and cook, stirring regularly, until the kale is fully cooked, gray-olive green and very tender, 10 to 12 minutes.
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3
Remove and allow to cool completely.
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4
Place the cooled kale in a food processor, add the butter, goat cheese and tarragon, and process until smooth.
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5
Transfer to a bowl and chill for 30 minutes.
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6
Lay eight 10-inch-long pieces of plastic wrap on the counter, separately.
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7
Lay 1 chicken thigh on each piece of plastic wrap, season with salt and pepper, and place 1 1/2 tablespoons of the kale-butter and 1 tablespoon of the panko in the center of each piece.
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8
Using the plastic wrap to assist, fold in the ends of the thigh and roll, completely enclosing the kale-butter mixture.
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9
Roll very tightly in the plastic to create an impermeable log.
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10
Keep in mind that any loose edge will allow the kale mixture to leak out, so be very attentive.
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11
Repeat with each thigh.
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12
Place the wrapped thighs in the refrigerator for 2 hours, or up to overnight.
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13
Place the eggs and milk in a flat bowl and whisk to combine.
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14
Place the flour and a pinch of salt and pepper in another flat bowl.
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15
Place the remaining 2 cups panko in a third bowl with 2 tablespoons salt.
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16
Heat 2 inches of oil in a Dutch oven or a high-sided saute pan over medium-high heat until it registers 375F on a deep-fry thermometer.
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17
Remove the chicken from the plastic wrap.
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18
Dip each thigh into the flour mixture, shaking off any excess.
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19
Dip the thighs into the egg mixture, letting any excess drip off, then roll in the panko.
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20
Gently place each thigh in the hot oil, sealed side down, and cook until golden brown, 6 to 8 minutes on each side, until the internal temperature registers 165F on a meat thermometer.
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21
Transfer to a wire rack set on a rimmed baking sheet and allow to drain for a minute before serving.
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22
If not serving immediately, you can hold the chicken in a preheated 300F oven for up to 30 minutes.
