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.