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 \N | Lemon; juice of |
| \N \N | Olive oil |
| ½ cup | Flour |
| 2 \N | Eggs; slightly beaten |
| 1 \N | Lemon; cut in 6 wedges |
| \N \N | 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