Fried Chicken for Chanuka
cut up in small pieces
unbleached all-purpose flour
cut in 6 wedges
Sprinkle chicken pieces evenly with salt, pepper, nutmeg and garlic salt.
Place in a bowl with lemon juice and 2 tablespoon olive oil and set aside in refrigerator to marinate for several hours or overnight.
Toss once a while to ensure evenness of seasoning.
Heat 1 cup of oil in a large skillet.
Roll the chicken pieces in flour, dip in egg, and fry in the hot oil over high heat for 1 to 2 minutes.
Lower heat and fry for 15 minutes longer or until pieces are golden (but not brown) on all sides.
Serve with lemon wedges and Rice with Raisins.