Pollo Fritto

Pollo Fritto

Giorgio Celmo

I have seen this recipe hundreds of times, both in Italian and English and Jewish (Popular for Hanukkah) The recipes are all basically the same, the marinate is lemon juice, olive oil, salt, pepper and sometimes herbs. The batter is flour, eggs salt and pepper. This is my take on the classic dish.

Ingredients

1 Large frying chicken cut into quarters or individual pieces

2 Eggs

2 Tablespoons Flour

½ Cup milk

1 Garlic clove minced

1 Handful of parsley chopped

1 Rosemary sprig chopped

1 Lemon juiced about ¼ cup

1 Pinch of thyme

2 Tablespoons olive oil plus more for frying

Sea salt

Black pepper

Directions

In a large glass bowl place lemon juice, olive oil, garlic, parsley, rosemary, thyme, salt and pepper. Place chicken in marinate coating well on all sided frequently for 60 minutes at room temperature.

Preheat a frying pan to 375 with enough olive oil to cover bottom of pan.

Pat dry chicken with paper towels leaving any pieces of the herbs on the chicken.

In another large bowl add the two eggs, the flour, milk, salt and pepper, beat with a fork to blend batter. Dip the pieces into the batter, drain and fry pieces turning to brown on all sides until juices run clear about 8 minutes