3 tablespoons (12 grams) chopped fresh tarragon
2 tablespoons (8 grams) chopped fresh parsley
8 ounces (2 sticks) unsalted butter, cold, chopped into small pieces
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
Four (5- to 6-ounce) boneless skinless chicken thighs (see Cook's Note)
1/2 cup (75 grams) all-purpose flour
2 large eggs, beaten with 1 teaspoon water
2 cups (120 grams) panko breadcrumbs
2 to 4 cups 100% olive oil (not extra-virgin), for frying
1 lemon, for serving
If you'd like to debone the chicken yourself, purchase thighs weighing 7 to 9 ounces each. The butter can be stored for up to a week but since butter readily absorbs funky flavors and aromas from the fridge, please wrap securely in plastic wrap or a large zip-top bag. When it comes to meat pounding, take your time and let the weight of the tool do the work, otherwise you're likely to tear the meat or knock a hole in it.
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