Pan-Fried Crispy Chicken

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/2-inch rounds. Grate the apple on the large side of a box grater, discarding the core. Pick the thyme leaves off the stems. Roughly chop the parsley leaves and stems. Quarter and deseed the lemon. In a large bowl, combine the juice of 2 lemon wedges, half the chopped parsley, 1 tablespoon of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

Line a sheet pan with foil. Place the sweet potato rounds on the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate. To the pan, add the grated apple, thyme leaves, and 1 tablespoon of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened. Add the honey (kneading the packet before opening) and vinegar. Cook, stirring frequently, 2 to 3 minutes, or until most of the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to about a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Crack the egg into a shallow bowl; season with salt and pepper and beat until smooth. Place the breadcrumbs and remaining spice blend on a large plate; stir to combine. Working one piece at a time, thoroughly coat the seasoned chicken in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere).

In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken (tapping off any excess). Cook 4 to 5 minutes per side, or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Add the roasted sweet potatoes to the bowl of dressing; toss to combine. Serve the cooked chicken with the dressed sweet potatoes on the side. Top the chicken with the apple compote. Garnish the sweet potatoes with the cooked pancetta, cheese, and remaining chopped parsley. Serve the remaining lemon wedges on the side. Enjoy!