Italian Fried Chicken

• 2 cups all-purpose flour
• 2 cloves garlic, grated
• Kosher salt and freshly ground pepper
• 3/4 cup milk
• 1/2 teaspoon paprika
• 1/4 teaspoon dried oregano
• 4 skin-on, bone-in chicken breasts (3 pounds), halved crosswise
• 1 bulb fennel, cored and thinly sliced, plus 1 tablespoon chopped fronds
• 1 romaine heart, thinly sliced
• 1 cup roughly chopped fresh parsley
• 1 cup extra-virgin olive oil
• Juice of 1 lemon
• 1 1/2 cups peanut oil, for frying

1. Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside.
2. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl.
3. Add the chicken, turning to coat; set aside 15 minutes.
4. Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
5. Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down.
6. Fry 8 minutes.
7. Flip; reduce the heat to medium high.
8. Fry until golden and cooked through, 8 more minutes.
9. Transfer to a rack.
10. Blot with paper towels; season with salt.
11. Serve with the salad.
12. Photograph by Antonis Achilleos
13. Per serving: Calories 496; Fat 23 g (Saturated 5 g); Cholesterol 161 mg; Sodium 178 mg; Carbohydrate 10 g; Fiber 3 g; Protein 59 g

flour, garlic, kosher salt, milk, paprika, oregano, skin, fennel, heart, parsley, extravirgin olive oil, lemon, peanut oil

Taken from www.foodnetwork.com/recipes/italian-fried-chicken.html (may not work)