Yield: 1 Servings
|1 small||Frying chicken; cut up into small pieces|
|¼ teaspoon||Freshly ground black pepper> 1/4 tsp nutmeg or cinnamon|
|½ teaspoon||Garlic salt|
|One lemon ; juice of|
|½ cup||Unbleached flour|
|2||Eggs; slightly beaten|
|1||Lemon; cut in 6 wedges|
"Pollo Frito is a classic dish in Jewish Italy" (quote from the recipe) Sprinkle chicken pieces evenly with salt pepper, nutmeg and garlic salt.
Place in bowl and refrigerate to marinate for several hours or overnight.
Toss once in 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 or 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 riso coll'uvetta.
Posted to JEWISH-FOOD digest V97 #323 by Judith Sobel <jcs@...> on Dec 11, 1997