CHANUKKAH FRIED CHICKEN 1 frying chicken, cut up in 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 tbsp 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).
Yield: 4 servings