Spicy Fried Chicken Recipe
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Yield: 6 Servings
Ingredients
1 chicken; (note: i am going to use
2 c extra-virgin olive oil
1 lemon; juice of
2 cloves garlic; crushed
2 tb minced Italian parsley
1/2 ts freshly grated nutmeg
1/2 ts salt
1/2 ts pepper
1/4 ts cayenne pepper
1 c flour
2 eggs
Instructions
The recipe comes from a monthly magazine of Italian cooking, THE MAGAZINE OF LA CUCINA ITALIANA (December '97). The December column features Hanukkah recipes. I learned about this magazine from another member of this newsgroup who told me about their monthly kosher column.
Cut each breast quarter into bite-sized pieces. Do the same with each leg quarter. (You will have approximately 24 pieces total). Combine 2 tablespoons of olive oil, the lemon juice, garlic, parsley, nutmeg, salt, pepper, and cayenne. Add the chicken pieces, turning to coat well. Refrigerate for 24 hours.
Whisk the flour into the eggs. Dilute with enough water to make a thin batter and place chicken pieces in it. Heat the remaining oil until it is moderately hot (about 325 degrees on a thermometer). Drop in the chicken pieces and deep-fry until golden and crisp, turning once to ensure even cooking. Remove with a slotted spoon and blot dry on paper towels. Serve immediately.
Reposted from rec.food.cooking.Jewish newsgroup. From: Philip & Karen Selwyn
Spicy Fried Chicken
Yield: 6 Servings
Ingredients
1 chicken; (note: i am going to use
2 c extra-virgin olive oil
1 lemon; juice of
2 cloves garlic; crushed
2 tb minced Italian parsley
1/2 ts freshly grated nutmeg
1/2 ts salt
1/2 ts pepper
1/4 ts cayenne pepper
1 c flour
2 eggs
Instructions
The recipe comes from a monthly magazine of Italian cooking, THE MAGAZINE OF LA CUCINA ITALIANA (December '97). The December column features Hanukkah recipes. I learned about this magazine from another member of this newsgroup who told me about their monthly kosher column.
Cut each breast quarter into bite-sized pieces. Do the same with each leg quarter. (You will have approximately 24 pieces total). Combine 2 tablespoons of olive oil, the lemon juice, garlic, parsley, nutmeg, salt, pepper, and cayenne. Add the chicken pieces, turning to coat well. Refrigerate for 24 hours.
Whisk the flour into the eggs. Dilute with enough water to make a thin batter and place chicken pieces in it. Heat the remaining oil until it is moderately hot (about 325 degrees on a thermometer). Drop in the chicken pieces and deep-fry until golden and crisp, turning once to ensure even cooking. Remove with a slotted spoon and blot dry on paper towels. Serve immediately.
Reposted from rec.food.cooking.Jewish newsgroup. From: Philip & Karen Selwyn
Labels: Fried Chicken Recipe
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