This is where I’m supposed to crack a joke about which came first. Why choose.. have both! I love eggs… any way you cook them… and chicken.
So I boned out a chicken and fried up the skin in a 400F oven until crisp and served it on top as cracklings.
I pounded down the chicken pieces (thighs and breasts), seasoned them and then breaded them. First in flour, then egg wash, then seasoned panko bread crumbs. I fried them in ample hot oil in a pan until golden brown on both sides.
While they were frying I mixed up a nice salad of fresh mixed greens with a lemony mustard vinegarette, some tomatoes, nuts, and fresh radish. I put the fried chicken cutlet on the plate first, then topped with the salad.. and then a fried egg. Finally on top I sprinkled crushed cracklings (or use sautéed bread crumbs).
The salad gave the perfect balance and vinegar-y edge to the rich fried cutlet. I love the crunch and tenderness of the chicken… and then the runny egg oozing throughout lended the perfect creaminess.
Yep… chicken AND the egg. Why not?