Matt is back at it again, bringing Italian flair to yet another combination of delicious foods. This time he is mixing it up with Nashville Hot Chicken and Puttanesca sauce. Yes, it is every bit as delicious as it sounds like it would be.
The first thing we are going to do is get started on our fried chicken. Matt has selected two good looking chicken legs, taken the backbone out and separated the thigh from the drumstick. Do the same with yours then put the chicken into a mixing bowl and add eggs as seen in the video. The egg is important for dredging, it really helps the flour stick to the chicken. This is a big part of what gives us that extra crispy breading. Once your chicken is coated add in a bit of milk, use your own personal preference and be sure not to add too much.
Mix the chicken around in the bowl being sure that all your pieces get an even coating. Take one piece at a time and thoroughly dredge it in your flour. From there transfer it directly into your pre-heated oil, which should be at 325′ F. While your chicken is frying shift gears and get to work on the sauce.
Add oil to a saucepan on medium heat. Add onion, garlic and anchovies to the pan and stir it around. When those ingredients start to break down add in cherry tomatoes, fresh oregano, Italian chili peppers, capers, kalamata olives, bomba sauce, and a bit of butter. After adding all this decrease your heat and let the ingredients cook down together, continuing stirring to avoid burning. Finish the sauce off with a little bit of freshly squeezed lemon.
Hopefully you have been keeping an eye on your fried chicken this whole time and you have finished frying it and let the grease soak off. Put your chicken back into the mixing bowl and toss it in the sauce. Quickly fry up two pieces of rustic calabrese bread and plate them. Put your chicken right on top of the bread and serve it with fresh lemon and fresh oregano.
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