Seattlehanddoc Fried Chicken

@seattlehanddoc
Father of 5, Orthopedic Surgeon, Chief of Ortho Surgery Swedish Med Center, Board Director Proliance Surgeons, Orthopedic Specialists of Seattle
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Updated: 6/3/2025
45 minutes Prep: 20 minutes Cook: 25 minutes
Serves: 8 Save

Ingredients (11)

  • 2 pounds chicken thighs
  • kosher salt
  • 2 cups extra-virgin olive oil, divided
  • 1 cup fresh basil leaves
  • 2 cloves garlic, finely grated or minced
  • 1 pound tomatoes, chopped
  • 1 cup all-purpose flour
  • 4 large eggs, beaten
  • 2 cups panko bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter

Directions

  1. Season chicken thighs with salt.
  2. Combine ⅔ cup olive oil, basil, garlic, and salt to taste into a blender and purée until basil oil is smooth.
  3. Combine tomatoes with about half of the basil oil and salt in a bowl until evenly coated, creating tomato salad.
  4. Place flour and beaten eggs into separate shallow dishes. Combine panko bread crumbs and Parmesan cheese in a third dish.
  5. Dip a chicken thigh in flour, shake off excess, then dip in beaten egg. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining thighs.
  6. Melt butter and remaining 1⅓ cups olive oil in a deep skillet over medium-high heat. Fry 2 to 4 chicken thighs in the hot oil until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over and cooked through, about another 3 minutes. Transfer to a paper towel-lined plate.
  7. Immediately sprinkle salt over fried chicken.
  8. Serve fried chicken topped with basil oil and tomato salad.
  9. Note: Adapted from the New York Times Chicken Milanese.

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