Crispy Chicken with Rosemary- Lemon Salt

My husband loves chicken, and since I recently stopped because I feel it is hurting my stomach… I wanted to make something just for him. Alright… I ate it too. But how can you really know if something effects you in a negative way if you do not attempt to eat it from time to time? Outcome: Stomach had minimal bad reaction.

I think they came out pretty good… although I just made the chicken… I did not do anything on the side like the recipe states to do. Hope you enjoy! xoxo!

Rosemary-Lemon Salt
1 (6-inch) sprig fresh rosemary
¼ cup kosher salt
Zest of ½ large lemon

1 pound chicken tenders, cut into 2-inch pieces
1 ½ tablespoons chopped fresh rosemary
Zest of ½ large lemon
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup fine cornmeal or instant polenta
Rosemary-Lemon Salt
eat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside.
In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve.
Our fav beer shipped from @cleanwater7

lemon zest brings out flavors!

Use lemon you zested and make some lemon water, add a pinch of sugar