Tahini Chicken Schnitzel

Directions

1. Make the tahini vinaigrette: Whisk the tahini, mustard, garlic, water, lemon juice, vinegar, olive oil, salt, and pepper in a medium bowl until smooth and creamy. It should be the consistency of a creamy salad dressing, like ranch.

2. Add cumin, and 1/4 teaspoon of the harissa to the vinaigrette. Pour half of the vinaigrette mixture into a gallon-size zip-top plastic bag and set the rest aside.

3. Flatten the chicken breast halves by pushing down on the thicker parts with the flat of your palm, until each piece of chicken is no more than 1 inch thick at its thickest part. Try to make the thickness the same for each piece to keep the frying time consistent.

4. Put the chicken in the bag with the vinaigrette mixture. Seal the bag, leaving an inch open at the corner, and squeeze the empty parts to force out any air. Zip it fully closed. Massage the bag to disperse the liquid all around the chicken and put in the refrigerator for at least 1 hour; longer (up to 24 hours) is better.

5. About 30 minutes before you’re ready to serve, mix the cornmeal and all-purpose flour, salt, and remaining 1/4 teaspoon of harissa on a plate.

6. Set a wire rack on a rimmed sheet pan or on a sheet of aluminum foil beside your flour plate. Designating one hand for only the dry flouring and one hand for only the wet chicken, use the “wet” hand to lift one piece of chicken from the marinade, allow any excess to drip back into the bag, and put the chicken in the flour.

7. With your “dry” hand, flip the flour all around the edges of the chicken. Without touching the wet parts, use the same hand to flip the chicken over. Keep flipping until the chicken is well coated. With the same dry hand, lift the chicken and shake it gently to remove any loose flour, then transfer it to the prepared rack. Repeat this process with the rest of the chicken pieces, remembering to use your designated hands to prevent battering your fingers.

8. Put a large skillet over medium-high heat and fill with 1 inch of oil. Warm until an instant-read thermometer registers 355ºF, about 5 minutes. (If you don’t have a thermometer, you can test the temperature by sticking the end of a wooden spoon into the middle of the oil. If bubbles form within a few seconds, it’s up to temp.)

9. Turn the heat down to medium-low. Set a clean wire rack over another sheet pan or sheet of foil next to the stove. Gently slip the breaded chicken into the hot oil, being careful not to splash. Fry until golden brown on the bottom side, about 3 minutes. (If it’s still not brown at 5 minutes, turn up the heat a little.)

10. Flip the chicken pieces over and fry on the other side until browned, about 3 minutes more. Be patient when frying. Rushing will make the crust too dark and hard. We’re going for a lightly golden and delicately crisp crust.

11. Drain the chicken on the clean rack for a few seconds, then transfer to a serving platter.

12. Drizzle some of the reserved vinaigrette mixture over the chicken and serve the rest on the side. Scatter the herbs (if using) over the top and serve right away.