| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | Italian, Holiday, Poultry | 1 | Servings |
INGREDIENTS
| 1 | Chicken, small frying;cut up in small pieces Salt Pepper, freshly ground | |
| 1/4 | ts | Nutmeg or cinnamon |
| 1/2 | ts | 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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