Advertisement

Chicken pieces fried in batter (pollo fritto)

Time 20 minutes
Yields Serves 2 to 4
Chicken pieces fried in batter (pollo fritto)
1

Cut 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).

2

Heat 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.

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.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.