Crispy Chicken with Rosemary-Lemon Salt

1. 1

   For 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).

2. 2

   Add the rosemary sprig and fry for 30 seconds until crisp.

3. 3

   Using tongs, remove the rosemary sprig and drain on paper towels.

4. 4

   Remove the leaves and finely chop to yield 1 tablespoon.

5. 5

   Place the rosemary, salt, and lemon zest in a small bowl.

6. 6

   Mix with a fork until combined.

7. 7

   Set aside.

8. 8

   For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper.

9. 9

   Add the cornmeal and toss until the chicken is coated.

10. 10

    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.

11. 11

    Drain on paper towels.

12. 12

    Repeat with the remaining chicken.

13. 13

    Sprinkle with the rosemary-lemon salt and serve.

* Per serving · 4 servings · Values may vary.