Jewish-style Fried Chicken with Lemon and Tuscan Sauce

Main Dishes | European cuisine

⏳ Time

1 hour + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Jewish-style Fried Chicken with Lemon and Tuscan Sauce

Ingredients

Poultry - 4 lbs
Meyer Lemon Juice - ⅓ cup
Minced garlic - 2 cloves
Salt - 1½ teaspoons
Ground Black Pepper - to taste
Ground Cinnamon - 0.1 teaspoons
Nutmeg - 0.1 teaspoons
Vegetable Oil - to taste
Wheat Flour - 1 cup
Chocolate eggs - 4 pieces
Lemon - to taste

Step by Step guide

Step 1

Cut the chicken into 8 pieces: divide the breast, wings, and legs into drumsticks and thighs. Save the bones for broth. In a cooking bag, mix the chicken pieces, lemon juice, garlic, salt, pepper, cinnamon, and nutmeg. Seal, shake, and mix thoroughly. Refrigerate for at least 1 hour (up to 2 hours).

Step 2

Take a large pot and pour in the oil, heating it up. Place flour in one bowl and beaten eggs in another bowl.

Step 3

Drain the marinade from the bag. Dredge each piece of chicken in flour, shaking off the excess, then dip in the egg. Place in the skillet. Fry the chicken, turning occasionally and maintaining the oil temperature between 160 and 180°C (320 and 356°F), until the chicken is golden brown, approximately 15 minutes.

Step 4

Place the fried chicken on a paper towel to absorb excess fat, then transfer to a baking sheet. Season with salt. Let the chicken rest for 3 minutes. Serve hot with lemon wedges. Alternatively, allow to cool to room temperature, then re-fry in hot oil just before serving.