Florentine Fried Chicken (Pollo Fritto alla Fiorentina)
This dish is often served as part of one great platter of fritto misto, along with mixed deep-fried vegetables, such as zucchini (courgette) flowers, tender artichoke quarters or fresh porcini mushrooms, depending on the season. In its simplest form, the marinade is forgone and the plain chicken pieces are simply dusted in flour and passed through beaten egg before being deep-fried.
Ingredients 9
1 kg whole chicken, skin removed
1 rosemary sprig, coarsely chopped
1 bay leaf
1 garlic clove, sliced
1 lemon, juiced
1 l olive oil, plus extra for coating
125 g plain flour, (all-purpose flour)
2 eggs, beaten
salt, to taste
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Method 7
Chop the into eighteen pieces, four from the leg/thigh, two from the wings, and three from each breast. Place in a bowl with the , , , and enough to coat the chicken – about 90 ml (3 fl oz). Marinate for at least 1 hour.
Remove the from the marinade. Dust the chicken pieces with . Shake off the excess, then dip into the and place on a plate ready for deep-frying.
Preheat the oven to 140°C (275°F).
Heat the in a saucepan to 160°C (320°F). If you dont have a sugar thermometer, test the temperature by throwing in a little cube of bread. It should turn golden in about 20 seconds.
Fry in two batches. After 5 minutes, turn the heat down to 140°C (275°F) and cook for 10 minutes, turning up the heat again for the last minute for a deep-brown colour.
Drain on paper towel, place in a baking dish and keep warm in the oven, covered in foil, while you’re frying the rest of the .
Season the fried with salt just before serving.
