~ Skirt in the Kitchen ~
I finally fried my green tomatoes, the large steak-size ones from the garden. It’s taken me all summer getting around to it (unlike me), but it was worth the putting-off period, picking those green tomatoes to fry, the new ones on the vines…
After rinsing chicken legs, pat-dry with paper towels, then salt and pepper on all sides. Coat with bread flour, then into buttermilk; back into bread flour. Fry in canola oil. Salt and pepper a second time on all sides while frying.
Allow chicken to slightly cool before dipping into salsa verde…
then into a combination of Panko bread crumbs and shredded Parmesan. The verde will not only adhere the outer coating to the chicken for an added crunchy crust but it will give it an underlying bite of heat that is also flavorful and more delicious. Anything with verde is a great choice. Brown, unshifting or turning, in a 450 Fahrenheit degree oven.
Cover sides of green tomato steaks in verde, then into the dry mixture of Panko and Parmesan; fry 2 to 3 minutes on each side.
Drizzle with salsa verde or have extra for a dipping sauce for the chicken as well as for the tomatoes. Soft buttered golden potatoes boiled or baked is ideal with this arrangement. It makes a very good end-of-summer meal early in the evening.
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