the Parmesan cheese and pepper in a separate shallow
bowl. Dip the chicken legs into the egg, then into the
Parmesan mixture. Using your hands, press the cheese
onto the chicken to form a nice crust.- Fry the chicken legs in the hot oil until the
chicken is cooked through, about 10 minutes, rotating
the legs as needed. Remove from the oil and set aside. - Divide the grits among 4 plates and top each
plate with a chicken leg. Sprinkle with chopped herbs
and serve with kale chips, if desired. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat the chicken on a
rimmed baking sheet in a preheated 350°F oven for 5
minutes or until warmed through. Reheat the grits in a
saucepan over low heat.
note: This may seem like a lot of oil, but I strain it after
use and save it in a large mason jar in the refrigerator
for future frying.how to make kale chips:
To make kale chips, preheat the oven to 250°F. For
this recipe, have on hand about 2 bunches of kale
leaves. Wash the leaves, then dry them very well.
Using a sharp knife, carve out the thick inner stems.