0 (0)

Categories: Appetizers, Mains

Chicken pieces fried in batter (pollo fritto)

When Hanukkah begins Friday night, all around the world Jews will be preparing dishes that represent the holiday perfectly. The Ashkenazim will be frying potato latkes. In Israel they'll be making sufganiyot, the little jam-filled doughnuts. Italian Jews will deep-fry ... Read more

Total time: 20 minutes, plus 1 hour standing | Serves 2 to 4
Note: Variation: The Tunisian "Livornese" version -- poulet en beignets -- is a chicken cut in small pieces marinated 1 hour in a mixture of 3 tablespoons of extra-virgin olive oil, the juice of 1 lemon, 2 crushed garlic cloves, 3 tablespoons finely chopped Italian parsley, salt and pepper, then dipped in a batter made with 1/3 cup flour beaten with 1 egg and a little water -- just enough to obtain a light cream -- plus salt and pepper. Deep-fry about 3 minutes in oil heated to 350 degrees, and serve with lemon quarters.
  • 1 boneless, skinless chicken breast, about 1/2 pound
  • Juice of 1 lemon
  • Salt, pepper
  • Flour
  • 1 egg, lightly beaten
  • Canola oil, for frying

Step 1Cut the chicken into 2-inch pieces. Marinate for 1 hour in the lemon juice and a little salt and pepper. Roll the pieces in flour, then in the beaten egg (prepare a soup plate of each, and the chicken pieces can all be in at the same time).

Step 2Heat 1 inch of oil in a heavy pot to 350 degrees. Deep-fry the chicken until golden, about 3 minutes. If the oil is too hot, the batter will burn before the chicken is done. If you want to make a large quantity, you may reheat the chicken in the oven.

Each of 4 servings:
262 calories; 131 mg. sodium; 100 mg. cholesterol; 17 grams fat; 2 grams saturated fat; 6 grams carbohydrates; 20 grams protein; 0.24 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Deconstructed kuku sabzi
Cornmeal-fried spring onion with chile aioli
Muji chetin (radish raita)
Mussels with leeks and white wine