By Gillian Thompson 1 Comment
Italian Fried Chicken
Likethe Japanese, the Italians also do a mean fried chicken. I got this Italian Fried Chicken recipe from Mamma’s Italian Cookbook, a great little cookbook full of rustic Italian family style cooking. Tasty, simple & no fuss… just as I like it!
I guarantee adults and kids alike will love this dish, mine certainly do! The chicken is so tender and tasty that you’ll polish off the whole plate in no time. Serve with a nice green salad, parsley and lemon wedges.
You will need skinless, boneless chicken thighs, flour, 2 to 3 eggs, vegetable oil, a solid based medium sized pan, or a deep fat fryer if you have one. I also find the use of a sugarthermometer quite useful, but this is not essential, just a nice to have.
Italian Fried Chicken
Method:
Cut the chicken thighs into 1″ pieces and place into a bowl. Pour over the olive oil,lemon juice, garlic, salt & pepper and mix everything in well and marinade for 1 hour or overnight in the fridge.
- When ready to cook,drain the marinade from the chicken. Putthe flour on aplate or into a bowl and add asalt and freshly groundblackpepper. In another bowl whisk the eggs.
- Heat the vegetable oil in a deep-fat fryer (if using) or large saucepan to 180C/350F. You can test if the oil is ready by throwing inacube of bread, if it browns in 30 seconds then the oil is ready.
- Roll the chicken pieces in the seasoned flour beforedipping into the beaten egg.
I like to coat all my chicken morsels in flour first before starting the egg dipping and frying.
- Once the chicken is coated in flour and the oil is at the correct temperature, dip the morsels into the whisked egg and immediately drop into the hot oil, a few pieces at a time. Deep-fry for about 5 minutes, until golden and crisp.
- Don’t overcrowd your pan otherwise the temperature will drop. Try to maintain an even cooking temperature. I advise to use a sugar thermometer to keep it in check. Turn occasionally with tongs then drain on kitchen roll. Place the chicken pieces on a warmed serving dish, sprinkle with parsley and serve with lemonwedgeson the side.
Why Deep Fry?
Don’t be put off by thedeep fat frying. Like everything, it’s only bad for you if you eat too much of it. Remember moderation is key! I don’t deep fry every week, not even once a month, but I’m a firm believer in not depriving my body of any kind of yumminess. Not convinced? Read this article:“Deep Fried and Good For You”!
If like me, you don’t have a deep fat fryer use a small to medium heavy based pan, half fill withsunflower oil or if possible use cold pressedrapeseed oil (notCanola!).
What’s your view on deep fried food? You can leaveme a note in the comments box below.
gx
P.S. Don’t forget to pin this recipe to Pinterest by clicking the image below!
Italian Fried Chicken
5 from 1 vote
Italian Fried Chicken
Like the Japanese, the Italians also do a mean fried chicken. These little tasty morsels will have you wanting to make them time after time.
Course:Dinner
Cuisine:Italian
Servings: 6
Author: Gillian Thompson
Ingredients
- 500g/ 1 lb skinlessboneless chicken thighs
- 3tbspolive oil
- juice of half a lemon
- 2clovesgarliccrushed
- 8tbspplain flour
- vegetable oil for fryingplenty
- 2to 3 eggsbeaten (start with 2 and see how you go)
- salt & pepper
- bunch of flat leaf parsleychopped
- lemon wedges
Instructions
Cut the chicken thighs into 1" pieces and place into a bowl.
Pour over the olive oil, lemon juice, garlic, salt & pepper and mix everything in well.
Marinade for 1 hour or overnight in the fridge.
When ready to cook, drain the marinade from the chicken.
Put the flour onto a plate on into a bowl and season with salt & pepper.
Beat the egg in another bowl.
Heat the vegetable oil in a deep-fat fryer (if you have one) or large saucepan to 180C/350F. If you don't have a thermometer you can test if the oil is ready by throwing in a cube of bread, if it browns in 30 seconds then the oil is ready.
First roll the chicken in the seasoned flour followed by the beaten egg.
Immediately gently drop into the hot oil, a few pieces at a time, and deep-fry for about 5 minutes, until golden and crisp.
Turn occasionally with tongs then drain on kitchen roll.
Place the chicken pieces in a warmed serving dish, sprinkle with parsley.
Serve hot with wedges of lemon.
