A day in advance, chefs Gayle Pirie and John Clark bone a whole chicken, except for the wings. They remove the chicken tenders from the breast to use elsewhere, and then season the breasts and thighs with ground cardamom, orange zest, kosher salt, fennel seed, garlic powder and chile flakes.
At service they lightly pound each breast and thigh to a thickness of about one-and-one-quarter inch. They dip each piece in whole buttermilk and then dredge them in a three-to-one mixture of seasoned flour and semolina. They fry them to a light golden color and then remove them to rest for about two minutes before serving.
They place them on a bed of frisée dressed in Champagne vinaigrette with chick peas, golden raisins and tart dried cherries.