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Pollo Fritto (Chicken Pieces fried in Batter)

MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Poultry
Recipe Preparation Level: easy
    From MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin

    This recipe is from Claudia Roden’s comprehensive The Book of Jewish Food.

    This Tuscan way of cooking small pieces of chicken has become a Hanukkah specialty in Italy. The chicken is cut in small pieces—usually including
    skin and bones, but you can use skinless fillets if you like.

    8 small pieces of chicken cut from the breast or leg
    juice of 1 lemon
    salt and pepper
    flour
    1 egg, lightly beaten
    light vegetable oil for frying, about 1-inch deep

    Marinate the chicken pieces for 1 hour in the lemon juice, a little salt, and pepper. Just before you are ready to eat, roll them all in flour, then
    in beaten egg (prepare a soup plate of each, and the chicken pieces can all be in at the same time. Heat the oil in a heavy pot and deep-fry the
    chicken till golden. If the oil is too hot, the batter will burn before the chicken is done. If you want to make a large quantity, you may reheat
    in the oven. Serves 2 to 4.

    Variation:
    The Tunisian "Livornese" version—poulet en beignets—is a chicken cut in small pieces marinated in a mixture of 3 tablespoons of extra-virgin olive oil, the juice of 1 lemon, 2 crushed garlic cloves, 3
    tablespoons finely chopped flat-leafed parsley, salt, and pepper, then dipped in a batter made with 1/3 cup flour beaten with 1 egg and a little
    water—just enough to obtain a light cream—plus salt and pepper. Deep-fry in medium-hot oil and serve with lemon quarters.

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