Chicken– I use boneless skinless chicken breasts, but you could use boneless skinless chicken thighs here. (The cooking time may vary.) If you want to use a bone-in cut, my recipe forpan fried chicken thighsis a better option, and also works for bone-in chicken breast. ...
Marinate the chicken.Whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and black pepper in a small bowl. Place the chicken thighs in a separate larger bowl and pour ⅔ of the marinade on top. Use your hands to toss the chicken until it’s well-coated....
2 pounds bone-in, skinless chicken thighs (about 8) 2 pounds boneless, skinless chicken breasts (about 4), cut in half 2 cups canola oil 3 cups all-purpose flour 2 tablespoons cornstarch 1 pound trimmed fresh green beans 1 large shallot, thinly sliced (about 1/2 cup) 1 pint...