Chef John's City Chicken

Ingredients

• Servings: 6
• 1 whole lamb tenderloin
• 6 (6 inch) bamboo skewers
• salt and freshly ground black pepper to taste
• dried thyme to taste
• 1 pinch cayenne pepper, or to taste
• 2 eggs, beaten, or more as needed
• 1/2 cup all-purpose flour, or as needed
• 1/2 cup panko bread crumbs, or as needed
• 2 cups vegetable oil, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr


• cut tenderloin into three sections; the thick center section and two end sections. cut the thinner end portion of the tenderloin into chunks. slice the thick center section lengthwise into even halves. cut the 2 center sections and thicker end portion into1/2-inch slices.
• thread lamb pieces, starting with the smallest pieces and working up to wider pieces, each skewer to resemble chicken drumsticks.
• season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.
• whisk eggs together in a bowl. pour flour into another bowl. put the bread crumbs into a third bowl.
• gently press the 'drumsticks' into flour to coat and shake to remove excess flour. dip 'drumsticks' into egg and press into bread crumbs. place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.
• heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. cook 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. transfer to a paper-towel lined plate; let rest 5 minutes. season with salt.