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Fried Chicken for Hanukkah Recipe
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Fried Chicken for Hanukkah: Pollo Fritto per Chanuka - meat

The recipe which follows is from "Italian Jewish Cooking," by Mira Sacerdoti, edited by Rita Erlich

Fried Chicken

1 chicken cut into 4 pieces

2 tablespoons olive oil
2 eggs
juice of one lemon
olive oil
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 chicken.

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 towel.

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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