Seattlehanddoc Fried Chicken

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.