Fried Chicken for Chanuka
Yield
4 servingsPrep
8 hrsCook
20 minReady
8 hrsLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
whole chicken
cut up in small pieces |
*
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
garlic salt
|
|
| 1 | x |
lemon
juiced |
*
|
| 1 | x |
olive oil
|
*
|
| ½ | cup |
unbleached all-purpose flour
|
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | each |
lemon
cut in 6 wedges |
|
| 1 | x |
rice
with raisins |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
whole chicken
cut up in small pieces |
*
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1.3 | ml |
nutmeg
|
|
| 2.5 | ml |
garlic salt
|
|
| 1 | x |
lemon
juiced |
*
|
| 1 | x |
olive oil
|
*
|
| 118 | ml |
unbleached all-purpose flour
|
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | each |
lemon
cut in 6 wedges |
|
| 1 | x |
rice
with raisins |
*
|
Directions
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.
