Fried chicken for chanuka
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken, small frying;cut up in small pieces Salt Pepper, freshly ground | |
| ¼ | teaspoon | Nutmeg or cinnamon |
| ½ | teaspoon | Garlic salt |
| 1 | Lemon;juice of | |
| Olive oil | ||
| ½ | cup | Flour;unbleached |
| 2 | Eggs;slightly beaten | |
| 1 | Lemon;cut in 6 wedges | |
| Rice with Raisins;Riso coll' uvetta, previously posted | ||
Pollo Fritto per Chanuka Sprinkle chicken pieces evenly with salt, pepper, nutmeg and garlic salt. Place in a bowl with lemon juice and 2 Tbsp olive oil and set aside in refrigerator to marinate for several hours or overnight. Toss once a while to ensure evenness of seasoning.
Heat 1 cup of oil in a large skillet. Roll the chicken pieces in flour, dip in egg, and fry in the hot oil over high heat for 1 to 2 minutes. Lower heat and fry for 15 minutes longer or until pieces are golden (but not brown) on all sides. Serve with lemon wedges and Rice with Raisins SERVES: 4-6