- 1 chicken (I used skinless, boneless
- 2 cups extra-virgin olive oil
- juice of 1 lemon
- 2 tablespoons minced Italian parsley
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon Tabasco-type sauce
- 1 cup flour
- 2 eggs
Use Kosher Chickens
Cut each breast quarter into bite-sized
pieces. Do the same with each leg quarter.
(You will have approximately 24 pieces
total). Dredge the chicken in flour. Be
sure to shake off all the excess.
Combine 2 tablespoons of olive oil, the
lemon juice, garlic, parsley, nutmeg,
Tabasco, pepper, and cayenne. Add the
chicken pieces, turning to coat well.
Refrigerate for 24 hours.
Whisk the flour into the eggs. Dilute with
enough water to make a thin batter and place
chicken pieces in it. Heat the remaining
oil until it is moderately hot (about 350° F
on a thermometer). Drop in the chicken
pieces and deep-fry until golden and crisp,
turning once to ensure even cooking. Remove
with a slotted spoon. Drain the chicken in a
wire sieve for at least 10 minutes, then pat
dry with paper towels...and repeat the
patting with fresh paper towels. Serve
Makes 6 servings.