Pollo fritto per chanuka (fried chicken for chanuka)

Yield: 4 servings

Measure 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

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

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