Crispy Tuscan Fried Chicken Recipe With Lemon & Garlic: How They Do It in Italy by Donna John
In Florence, Italy, they fry chicken with a basic flour and egg coating, but pack it full of flavor with a lemon, garlic and herbs. The crispy fried chicken is absolutely delicious and so easy to make at home (though I'm sure we'd all rather eat it in Italy!).
This easy Tuscan fried chicken recipe has just a few ingredients, but will make you want to renew that passport. To save money, though, you can make this chicken recipe at home for dinner.
The easy Tuscan fried chicken recipe starts with a whole chicken you cut up. You could buy a whole chicken already cut up, which I do most times. The chicken pieces are marinated in a mixture of lemon juice (fresh is best!), fresh garlic, rosemary and thyme. Marinate the chicken for at least one hour before frying. When ready to fry the chicken, dredge the pieces in flour and then into eggs. Cook in hot oil in a skillet until cooked through and golden brown.
When frying chicken, it's important not to overcrowd the pan so it gets super crispy. This means you may have to fry two batches of chicken. You can keep the first batch warm in a 200-degree F oven. Serve this Tuscan fried chicken for dinner with your favorite side dishes.
Cuisine: Italian
Prep Time: 1 hour to marinate
Cook Time: 40 minutes
Cook Time: 1 hour and 40 minutes
Servings: 4
Ingredients
- 1 whole chicken, cut up
- 1/2 cup lemon juice
- 5 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 - 1 1/2 cups flour
- 4 eggs
- vegetable oil, for frying
Here's how to make it:
- Combine the lemon juice, garlic, rosemary and thyme in a plastic zipper bag. Add the chicken and marinate in the refrigerator for at least 1 hour.
- Put the flour into a bowl and the eggs, beaten well, into another bowl. Heat about 2 inches of oil in a skillet until it's 375 degrees F.
- Remove the chicken from the marinade. Dip the chicken in the flour and then into the eggs. Place in the hot oil and cook until golden brown on both sides and cooked through (165 degrees F), about 15 to 20 minutes. Drain on paper towels. Repeat with remaining chicken.
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A keeper for sure.