Categories: Meals
Ingredients
- 2 cups whole buttermilk
- 2 large eggs, beaten
- 3 garlic cloves, smashed
- 4 3/4 tsp kosher salt, divided
- 2 1/2 tsp black pepper, divided
- 2 lb. bone-in chicken breasts, cut in half
- 2 cups canola oil
- 3 cups all-purpose flour
- 2 tbsp cornstarch
- 1 lb. trimmed fresh green beans
- 1 large shallot, thinly sliced
- 1 pint cherry tomatoes
- 2 tsp fresh lemon juice
Directions
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Whisk together buttermilk, eggs, garlic cloves, 2 tsp of the salt, and 1 tsp of the pepper in a large bowl. Place chicken in a Ziploc bag; pour buttermilk mixture over chicken. Seal bag, removing as much air as possible. Chill 8-24 hours.
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Preheat oven to 425. Pour oil into a large cast-iron skillet, and heat over medium-high.
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Drain chicken well; discard buttermilk mixture. Whisk together flour, cornstarch, 2 tsp of the salt and 1 tsp of the pepper in a large bowl. Working with 1 piece at a time, dredge chicken in flour mixture until well coated. Place coated chicken pieces on a large piece of foil, and let stand to allow coating to dry out, about 15 minutes.
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Fry chicken, in batches, 4 pieces at a time, in hot oil until golden, about 3 minutes per side. Transfer browned chicken to a wire rack in a large rimmed baking sheet. Bake in preheated oven until chicken is deep golden brown and cooked through, about 10 minutes.
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Meanwhile, let skillet rest off heat about 5 minutes while chicken bakes. Carefully pour all of the frying oil into a metal bowl; allow flour to settle to bottom of bowl. Wipe skillet clean.
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Add 2 tbsp of the frying oil to skillet, and place over medium-high. Add green beans and shallot, and cook, without stirring, until beginning to brown, about 4 minutes. Stir in tomatoes, and cook, without stirring, until beans and shallot are charred and tomatoes begin to burst, about 2 minutes. Stir in remaining 3/4 tsp salt and 1/2 tsp pepper. Transfer veggies to a serving platter, and toss with lemon juice. Serve with the veggies immediately with the fried chicken.