Greek Marinated Fried Chicken - Kotopoulo Tiganito Marinato
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Virgin Olive Oil (extra)1 cup
White Wine (dry)2 large
Garlic Cloves (minced)1 small
Onion (thinly sliced)1 tbsp
Oregano (chopped fresh)1
Salt1 cup
All-Purpose Flour1
Olive1
ParsleyDirections:
1
One: Wash the chicken and pat dry
2
Put them in a large non-reactive glass or stainless steel bowl
3
In a separate bowl, combine the olive oil, lemon juice, wine, garlic, onion, bay leaf, oregano, juniper berries, coriander seeds, and a few liberal grindings of pepper
4
Whisk until well-mixed and pour over the chicken, fuming the chicken until it is uniformly coated with the marinade
5
Cover and refrigerate, marinating for 2 hours or overnight
6
One: Wash the chicken and pat dry
7
Put them in a large non-reactive glass or stainless steel bowl
8
In a separate bowl, combine the olive oil, lemon juice, wine, garlic, onion, bay leaf, oregano, juniper berries, coriander seeds, and a few liberal grindings of pepper
9
Whisk until well-mixed and pour over the chicken, fuming the chicken until it is uniformly coated with the marinade
10
Cover and refrigerate, marinating for 2 hours or overnight
11
Two: Drain the chicken, pat dry, and sprinkle liberally with salt
12
Spread the flour on a plate or place it in a paper or large Zip-lock plastic bag
13
Fill a large cast-iron skillet with enough olive or peanut oil (or combination of both) to come halfway up the sides, about 1 inch deep
14
Over medium-high heat, bring the oil to 375°F (hot but not smoking)
15
Two: Drain the chicken, pat dry, and sprinkle liberally with salt
16
Spread the flour on a plate or place it in a paper or large Zip-lock plastic bag
17
Fill a large cast-iron skillet with enough olive or peanut oil (or combination of both) to come halfway up the sides, about 1 inch deep
18
Over medium-high heat, bring the oil to 375°F (hot but not smoking)
19
Three: Beginning with the dark meat roll the chicken in the flour or drop it a few pieces at a time into the bag of flour, close the top, and shake until it is coated
20
Shake off the excess flour and slip the chicken into the hot fat Three: Beginning with the dark meat roll the chicken in the flour or drop it a few pieces at a time into the bag of flour, close the top, and shake until it is coated
21
Shake off the excess flour and slip the chicken into the hot fat Four: Fry until the bottom is sealed and beginning to color, about 4 minutes
22
Turn, and brown the second side
23
Reduce the heat to medium (325°F) and fry, turning once, until the chicken is cooked through and golden, about 15 minutes more
24
Four: Fry until the bottom is sealed and beginning to color, about 4 minutes
25
Turn, and brown the second side
26
Reduce the heat to medium (325°F) and fry, turning once, until the chicken is cooked through and golden, about 15 minutes more
27
Lift the chicken from the fat and drain well on a wire rack
28
Transfer to a platter and garnish with the sprigs of herb and lemon wedges and serve at once
29
Lift the chicken from the fat and drain well on a wire rack
30
Transfer to a platter and garnish with the sprigs of herb and lemon wedges and serve at once