Pollo fritto per chanuka (fried chicken for chanuka)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Chicken, frying; cut up |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper, freshly ground |
| ¼ | teaspoon | Nutmeg or cinnamon |
| ½ | teaspoon | Garlic salt |
| 1 | Lemon; juice of | |
| Olive oil | ||
| ½ | cup | Flour |
| 2 | Eggs; slightly beaten | |
| 1 | Lemon; cut in 6 wedges | |
| Rice with Raisins;Riso coll' uvetta, previously posted | ||
Directions
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 (Riso coll'Uvetta). SERVES: 4-6 Source:_The Classic Cuisine of the Italian Jews_ per Anne McClellan
Submitted By SAM WARING On 09-10-95