Lemon Fried Chicken: "Pollo Fritto"
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1810 g
Chicken (cut into 12 pieces)4 tbsps
Lemon Juice (fresh)1
Peanut2 cups
All-Purpose Flour4 sprigs
Thyme4 sprigs
Rosemary4 cloves
Garlic (peeled and smashed)Directions:
1
Rub the chicken with salt, pepper, and 3 tablespoons lemon juice
2
Let the chicken season at room temperature for 1 hour
3
Fill a large deep pot with enough oil to cover the pieces of chicken (about 3 1/2 inches)
4
Heat the oil to 375 degrees F over medium-high heat (at this temperature a droplet of water will sizzle immediately when it hits the oil)
5
Season the flour with salt and pepper
6
Dredge the chicken pieces in the flour and then dip them in the beaten eggs
7
Working in batches if necessary, put the chicken into the oil, taking care not to over crowd the pan
8
(If all the chicken will not fit at one time, cook the larger pieces first
9
) Fry the chicken at about 350 degrees F (adding the chicken causes the temperature to drop) until the pieces are crisp and golden on 1 side, about 10 minutes
10
Turn the pieces of chicken and cook until the second-sides are crisp and the juices clear, about 7 minutes more
11
Add the garlic and herbs and fry until they too are crisp
12
Drain the chicken and herbs on a plate lined with paper towels
13
Season the chicken with salt, pepper, and lemon juice and serve topped with fried herbs and garlic