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Lighter Pan-Fried Chicken with Green Beans and Tomatoes
Ingredients
  • 2 cups whole buttermilk
  • 2 large eggs, beaten
  • 3 garlic cloves, smashed
  • 4 ¾ teaspoons kosher salt, divided
  • 2 ½ teaspoons black pepper, divided
  • 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 ½ cup)
  • 1 pint cherry tomatoes
  • 2 teaspoons fresh lemon juice (from 1 lemon)
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