| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Holiday, Italian, Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, small fryingcut up |
|
|
in small pieces |
| 1 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper freshly ground |
| 1/4 |
t |
Nutmeg or cinnamon |
| 1/2 |
t |
Garlic salt |
| 1 |
|
Lemon, juice of |
|
|
Olive oil |
| 1/2 |
c |
Flour, unbleached |
| 2 |
|
Eggs, slightly beaten |
| 1 |
|
Lemon, cut in 6 wedges |
|
|
Rice with Raisins, Riso coll' |
|
|
uvetta previously posted |
INSTRUCTIONS
Pollo Fritto per Chanuka Sprinkle chicken pieces evenly with salt,
pepper, nutmeg and garlic salt. Place in a bowl with lemon juice and 2
Tbsp olive oil and set aside in refrigerator to marinate for several
hours or overnight. Toss once a while to ensure evenness of seasoning.
Heat 1 cup of oil in a large skillet. Roll the chicken pieces in
flour, dip in egg, and fry in the hot oil over high heat for 1 to 2
minutes. Lower heat and fry for 15 minutes longer or until pieces are
golden (but not brown) on all sides. Serve with lemon wedges and Rice
with Raisins SERVES: 4-6 From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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