- 1 frying chicken, cut into pieces
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg or cinnamon
- 1/2 teaspoon garlic
- salt
- Juice of lemon
- Olive oil
- 1/2 cup flour
- 2 eggs - slightly beaten
- 1 lemon - cut in 6 wedges
Sprinkle pieces evenly with salt, pepper,
nutmeg & garlic salt. Place in a bowl with
lemon juice & 2 Tablespoons olive oil -
set aside in refrigerator to marinate for
several hours or overnight. Toss once in a
while to ensure evenness of seasonings.
Heat 1 cup of oil in a large skillet. Roll
the chicken pieces in flour, dip in egg, &
fry in hot oil over high heat for 1 to 2
minutes. Lower heat & fry for 15 minutes
longer or until pieces are golden, but not
brown, on all sides. Serve with lemon
wedges &
riso coll'uvetta (rice & raisins).
Makes 4 servings.
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