Recipes With Ry – CHICKEN BRUNO – The Palm Restaurant

This pan-fried, butter-coated chicken is close to the signature dish that was once served at some Palm restaurants.

It’s helpful to have an instant-read thermometer for monitoring the chicken.

To read the accompanying story, see: For the heir to the Palm steakhouse empire, nostalgia is a plate of fancy chicken nuggets.


Tested size: 4 servings

  • One 4-pound whole chicken cut into 10 pieces: 2 legs, 2 thighs, 2 wings, 4 pieces total from 2 breast halves (may substitute 4 pounds bone-in, skin-on chicken parts)
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 5 large eggs
  • 1 cup flour
  • 4 cups Italian-seasoned dried bread crumbs
  • 1 cup canola oil
  • 10 cloves garlic, crushed
  • 3 sprigs fresh oregano, leaves from one of them chopped
  • 2 tablespoons unsalted butter
  • 2 lemons, one cut in half, one cut into wedges


Preheat the oven to 350 degrees.

Season the chicken pieces well with the salt and pepper. Beat the eggs in a shallow bowl. Place flour in a bowl large enough for coating and place bread crumbs in either a large bowl or baking pan. Coat each piece of chicken in flour, coating completely and shaking off excess. Then dip the chicken in the egg wash, then in the bread crumbs, coating completely. Let the coated chicken sit in the bread crumbs for 10 minutes. Discard any remaining egg wash, flour and bread crumbs.

Line a plate with paper towels. Heat the oil in a large saute pan over medium heat. Add half the garlic and 2 sprigs of oregano to the oil to infuse it until the garlic is browned, then discard those solids.

Working in batches as needed, add the chicken to the oil and fry it for about 10 minutes, until golden brown on both sides, turning as many times as necessary with a large fork (because tongs can dislodge the breading); it will not be cooked through. Transfer the chicken to the lined plate; let it rest for 2 minutes to drain, then arrange that chicken on a baking sheet. Bake (middle rack) for 15 minutes, or until cooked through; a meat thermometer inserted into the center of the meat and away from the bone should register 155 degrees. Transfer the baking sheet to a wire rack.

Combine the butter, the remaining garlic and the chopped oregano in a large saute pan over medium heat. Once the butter has melted, cook for a minute or two, then add the rested chicken pieces, turning to coat with them evenly while you are being careful not to break up the crunchy exterior.

To serve, transfer the pieces to a platter; discard the garlic. Squeeze the lemon juice from 1 lemon over the top, and garnish with lemon wedges.