| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Tuscan | Ckright3 | 4 | Servings |
INGREDIENTS
| 1 | Frying chicken -, 3 1/2 to | |
| 4 lbs | ||
| 2/3 | c | Extra-virgin olive oil |
| 1/4 | c | Fresh lemon juice |
| 1 | t | Minced fresh rosemary |
| 1 | t | Minced fresh oregano |
| 1 | t | Minced fresh savory |
| 2 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
| Flour, for dusting | ||
| 2 | Eggs, beaten with | |
| 2 | T | Water |
| Olive oil for deep frying | ||
| === GARNISH === | ||
| Fresh lemon wedges | ||
| Rosemary sprigs | ||
| Tuscan Caper Sauce, see * | ||
| Note |
INSTRUCTIONS
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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-09-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 331
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 93mg
Sodium: 1200.8mg
Potassium: 168.1mg
Carbohydrates: 62.7g
Fiber: 2.7g
Sugar: 1.1g
Protein: 11.4g