Tuscan fried chicken - (pollo frito)

Yield: 4 servings

Measure Ingredient
1 large Frying chicken -; (3 1/2 to 4 lbs)
⅔ cup Extra-virgin olive oil
¼ cup Fresh lemon juice
1 teaspoon Minced fresh rosemary
1 teaspoon Minced fresh oregano
1 teaspoon Minced fresh savory
2 teaspoons Salt
½ teaspoon Freshly ground black pepper
Flour; for dusting
2 larges Eggs; beaten with
2 tablespoons Water
Olive oil for deep frying
=== GARNISH ===
Fresh lemon wedges
Rosemary sprigs
Tuscan Caper Sauce; see * Note

* Note: See the "Tuscan Caper Sauce" recipe which is included in this collection.

Cut chicken into 8 serving pieces, removing any excess fat. Mix olive oil, lemon juice, herbs, salt and pepper together and marinate chicken refrigerated for 3 to 4 hours. Drain, pat dry and dust lightly with flour.

Dip in egg mixture and deep fry until golden brown. Drain and serve immediately with lemon wedges, rosemary sprigs and a drizzle of Tuscan Caper Sauce. This recipe yields 4 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9638 broadcast 08-02-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-09-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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