1 sm Frying chicken; cut up into
-small pieces
1 1/2 ts Salt
1/4 ts Freshly ground black pepper
1/4 ts Nutmeg or cinnamon
1/2 ts Garlic salt
1 Lemon; juice of
Olive oil
1/2 c Unbleached flour
2 Eggs; slightly beaten
1 Lemon; cut in 6 wedges
"Pollo Frito is a classic dish in Jewish Italy" (quote from the
recipe)
Sprinkle chicken pieces evenly with salt pepper, nutmeg and garlic
salt. Place in bowl and refrigerate to marinate for several hours or
overnight. Toss once in a while to ensure evenness of seasoning.
Heat 1 cup of oil in a large skillet. Roll the chicken pieces in
flour, dip in egg and fry in the hot oil over high heat for 1 or 2
minutes. Lower heat and fry for 15 minutes longer or until pieces are
golden (but not brown) on all sides serve with lemon wedges and riso
coll'uvetta.
Posted to JEWISH-FOOD digest V97 #323 by Judith Sobel
on Dec 11, 1997
