![]() ![]() Rancid oil smells rubbery and unpleasant you’ll know it when you smell it, we promise. The best way to tell if your oil is too old is to give it a big sniff before you pour it into your pot. Old oil is often full of particulate matter, which lends the chicken a darker color and, worse, a rancid flavor. We fry our chicken at a moderate 325 degrees - it’s hot enough to turn the crust perfectly crisp, but not so hot that the exterior will burn before the chicken cooks through. Pour the sauce over the chicken and garnish with parsley before serving.When the oil isn’t hot enough, you’ll be hard-pressed to get a fully crisp crust, and the final result will taste greasy, with a mushy exterior. Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice and the remaining ½ teaspoon of salt. Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. ![]() Add the garlic and cook, stirring, until fragrant, 1 minute more. Transfer the chicken to a seerving platter.Īdd the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted. Discard the flour when finished dredging. Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Season the chicken all over with the pepper and 1½ teaspoons of the salt. ![]()
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