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
Over medium-high heat, bring the oil to 375°F (hot but not smoking)
2
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
3
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
4
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
5
Turn, and brown the second side
6
Reduce the heat to medium (325°F) and fry, turning once, until the chicken is cooked through and golden, about 15 minutes more
7
Four: Fry until the bottom is sealed and beginning to color, about 4 minutes
8
Turn, and brown the second side
9
Reduce the heat to medium (325°F) and fry, turning once, until the chicken is cooked through and golden, about 15 minutes more
10
Lift the chicken from the fat and drain well on a wire rack
11
Transfer to a platter and garnish with the sprigs of herb and lemon wedges and serve at once
12
Lift the chicken from the fat and drain well on a wire rack
13
Transfer to a platter and garnish with the sprigs of herb and lemon wedges and serve at once
14
One: Wash the chicken and pat dry
15
Put them in a large non-reactive glass or stainless steel bowl
16
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
17
Whisk until well-mixed and pour over the chicken, fuming the chicken until it is uniformly coated with the marinade
18
Cover and refrigerate, marinating for 2 hours or overnight
19
One: Wash the chicken and pat dry
20
Put them in a large non-reactive glass or stainless steel bowl
21
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
22
Whisk until well-mixed and pour over the chicken, fuming the chicken until it is uniformly coated with the marinade
23
Cover and refrigerate, marinating for 2 hours or overnight
24
Two: Drain the chicken, pat dry, and sprinkle liberally with salt
25
Spread the flour on a plate or place it in a paper or large Zip-lock plastic bag
26
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
27
Over medium-high heat, bring the oil to 375°F (hot but not smoking)
28
Two: Drain the chicken, pat dry, and sprinkle liberally with salt
29
Spread the flour on a plate or place it in a paper or large Zip-lock plastic bag
30
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