Fried chicken for chanuka

Yield: 1 servings

Measure Ingredient
1 \N Chicken, small frying;cut up in small pieces Salt Pepper, freshly ground
¼ teaspoon Nutmeg or cinnamon
½ teaspoon Garlic salt
1 \N Lemon;juice of
\N \N Olive oil
½ cup Flour;unbleached
2 \N Eggs;slightly beaten
1 \N Lemon;cut in 6 wedges
\N \N 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

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