Pollo fritto per chunuka - chanukah fried chicken

Yield: 4 Servings

Measure Ingredient
1 Frying chicken, cut up in pieces
Teaspoons salt
¼ teaspoon Pepper
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

These three recipes come from the <<Classic Cuisine of the Italian Jews> by Edda Servi Machlin (an interesting cookbook). Alaine Pollo fritto is a classic dish in Jewish Italy Sprinkle pieces evenly with salt, pepper, nutmeg & garlic salt. Place in a bowl with lemon juice & 2 tbsp olive oil -- set aside in refrigerator to marinate for several hours or overnight. Toss once in a while to ensure evenness of seasonings.

Heat 1 cup of oil in a large skillet. Roll the chicken pieces in flour, dip in egg, & fry in hot oil over high heat for 1 to 2 minutes. Lower heat & fry for 15 minutes longer or until pieces are golden, but not brown, on all sides. Serve with lemon wedges & riso coll'uvetta (rice & raisins).

Posted to JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:24:07 CST From: bgl@... (Barbara Leass)

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