Fried Chicken for Hanukkah
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Fried Chicken for Hanukkah: Pollo Fritto per Chanuka -
The recipe which follows is from "Italian Jewish Cooking," by
Sacerdoti, edited by Rita Erlich
1 chicken cut into 4 pieces
2 tablespoons olive oil
juice of one lemon
freshly ground pepper
Put the chicken pieces in an earthenware or glass container in which
they fit completely.
Put the lemon juice, oil, salt and pepper into a shallow dish and
beat with a fork until well amalgamated; then pour it over the
Turn the chicken pieces once or twice to make sure that they
are well coated on all sides, cover the dish, and allow to stand for
at least one hour.
Remove the chicken pieces from the mariande and pat dry with a paper
Break the eggs into a soup plate, season with salt and pepper, and
beat lightly with a fork.
Coat the chicken pieces with flour, dip into the egg, and fry in hot
oil. When the chicken is golden brown on all sides remove it from
the oil and put it on a rack to drain in a moderately hot oven
leaving the oven door open, until you are ready to serve.
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