Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Pollo Fritto
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- Level: Intermediate
- Total: 1 hr 50 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2006
- Total Fat
- 168 g
- Saturated Fat
- 34 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 86 g
- Cholesterol
- 631 mg
- Sodium
- 916 mg
This is how we do fried chicken in Tuscany — marinated in lemon with cinnamon and nutmeg and fried with garlic and rosemary, then crisped to golden perfection. It’s rustic, flavorful and unapologetically Italian.
- Level: Intermediate
- Total: 1 hr 50 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2006
- Total Fat
- 168 g
- Saturated Fat
- 34 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 86 g
- Cholesterol
- 631 mg
- Sodium
- 916 mg
Ingredients
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Directions
Special equipment:
a deep-fry thermometer; an instant-read thermometer- In a 1-gallon zip-close bag, combine the chicken, lemon juice, garlic, salt, a generous grinding of pepper, the cinnamon and nutmeg. Seal the bag and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours.
- When ready to fry the chicken, fill a wok, Dutch oven or large cast-iron skillet with about 1 1/2 inches of oil and heat the oil until it registers 375 degrees F on a deep-fry thermometer. Place the flour and cornstarch in a wide, shallow bowl and season with salt and pepper. Place the eggs in another wide bowl.
- Drain the chicken pieces. Mix the flour and cornstarch in a shallow bowl and season with salt and pepper. Dredge each piece of chicken in the flour, shaking off excess, then dip in egg to coat. Let excess egg drizzle off. Dredge again in flour and add to the hot oil; the oil temperature will drop. Fry the chicken, turning the pieces occasionally and maintaining an oil temperature between 325 and 350 degrees F, until the chicken is golden brown outside and the pieces register an internal temperature of 155 degrees F on an instant-read thermometer, about 15 minutes. About 5 minutes before the chicken is done frying, add the rosemary and garlic to the oil.
- Transfer the fried chicken pieces and fried rosemary and garlic to a pan lined with paper towels to drain, then transfer to a wire rack set over a baking sheet. Sprinkle with salt. Allow the chicken to rest and for the internal temperature to rise to 165 degrees F, then allow to rest for a full 3 minutes longer. Serve the chicken along with the fried rosemary and garlic and lemon wedges. Alternatively, allow to the chicken pieces to cool to room temperature, then re-fry in hot oil until heated through just before serving.
