Finger-lickin' pan-fried chicken from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 328) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basic salsa verde; Classic French herb salsa; Garlic mayonnaise (Aïoli); Herb mayonnaise

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on January 07, 2024

    The chicken was good but it didn't seem to be all that different from any pan-fried chicken breasts I've made.

  • Ro_ on March 06, 2023

    Delicious! A bit faffy with all the bowls, and I made an error and put the parmesan in with the flour instead of the breadcrumbs, but it didn't seem to matter as the result was delicious. I agree you don't need as much ghee as you might think. The chicken was really tender and tasty.

  • Tatiana131 on January 28, 2018

    I usually omit parmesan for ease of prep. The key is seasoning (salting) all toppings really well - the flour and the bread crumbs. Frying takes about 2X as long as indicated, but that may be because I'm a lazy chicken pounder. I usually only use about 3-4 tbsp of ghee, and it's enough. Excellent tender, flavorful chicken that has none of dryness or stringiness common to chicken breasts.

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