Likethe Japanese, the Italians also do a mean fried chicken. I got this Italian Fried Chicken recipe from Mamma’s Italian Cookbook, a great little cookbook full of rustic Italian family style cooking. Tasty, simple & no fuss… just as I like it!
I guarantee adults and kids alike will love this dish, mine certainly do! The chicken is so tender and tasty that you’ll polish off the whole plate in no time. Serve with a nice green salad, parsley and lemon wedges.
You will need skinless, boneless chicken thighs, flour, 2 to 3 eggs, vegetable oil, a solid based medium sized pan, or a deep fat fryer if you have one. I also find the use of a sugarthermometer quite useful, but this is not essential, just a nice to have.
Italian Fried Chicken
Method:
Cut the chicken thighs into 1″ pieces and place into a bowl. Pour over the olive oil,lemon juice, garlic, salt & pepper and mix everything in well and marinade for 1 hour or overnight in the fridge.
When ready to cook,drain the marinade from the chicken. Putthe flour on aplate or into a bowl and add asalt and freshly groundblackpepper. In another bowl whisk the eggs.
Heat the vegetable oil in a deep-fat fryer (if using) or large saucepan to 180C/350F. You can test if the oil is ready by throwing inacube of bread, if it browns in 30 seconds then the oil is ready.
Roll the chicken pieces in the seasoned flour beforedipping into the beaten egg.
I like to coat all my chicken morsels in flour first before starting the egg dipping and frying.
Once the chicken is coated in flour and the oil is at the correct temperature, dip the morsels into the whisked egg and immediately drop into the hot oil, a few pieces at a time. Deep-fry for about 5 minutes, until golden and crisp.
Don’t overcrowd your pan otherwise the temperature will drop. Try to maintain an even cooking temperature. I advise to use a sugar thermometer to keep it in check. Turn occasionally with tongs then drain on kitchen roll. Place the chicken pieces on a warmed serving dish, sprinkle with parsley and serve with lemonwedgeson the side.
Why Deep Fry?
Don’t be put off by thedeep fat frying. Like everything, it’s only bad for you if you eat too much of it. Remember moderation is key! I don’t deep fry every week, not even once a month, but I’m a firm believer in not depriving my body of any kind of yumminess. Not convinced? Read this article:“Deep Fried and Good For You”!
If like me, you don’t have a deep fat fryer use a small to medium heavy based pan, half fill withsunflower oil or if possible use cold pressedrapeseed oil (notCanola!).
What’s your view on deep fried food? You can leaveme a note in the comments box below.
Like the Japanese, the Italians also do a mean fried chicken. These little tasty morsels will have you wanting to make them time after time.
Course:Dinner
Cuisine:Italian
Servings: 6
Author: Gillian Thompson
Ingredients
500g/ 1 lb skinlessboneless chicken thighs
3tbspolive oil
juice of half a lemon
2clovesgarliccrushed
8tbspplain flour
vegetable oil for fryingplenty
2to 3 eggsbeaten (start with 2 and see how you go)
salt & pepper
bunch of flat leaf parsleychopped
lemon wedges
Instructions
Cut the chicken thighs into 1" pieces and place into a bowl.
Pour over the olive oil, lemon juice, garlic, salt & pepper and mix everything in well.
Marinade for 1 hour or overnight in the fridge.
When ready to cook, drain the marinade from the chicken.
Put the flour onto a plate on into a bowl and season with salt & pepper.
Beat the egg in another bowl.
Heat the vegetable oil in a deep-fat fryer (if you have one) or large saucepan to 180C/350F. If you don't have a thermometer you can test if the oil is ready by throwing in a cube of bread, if it browns in 30 seconds then the oil is ready.
First roll the chicken in the seasoned flour followed by the beaten egg.
Immediately gently drop into the hot oil, a few pieces at a time, and deep-fry for about 5 minutes, until golden and crisp.
Turn occasionally with tongs then drain on kitchen roll.
Place the chicken pieces in a warmed serving dish, sprinkle with parsley.
One of the best ways to make fried chicken healthier is by eliminating cooking oils. Instead, use cooking spray, which has about 9 calories for every 1 second of spraying. Another perk to using cooking spray over cooking oil is that your kitchen will stay a lot cleaner!
Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
After about 12-15 minutes of cooking, pull the chicken pieces out of the oil one at a time with tongs, and spot-check the internal temperature of each in multiple areas with a Thermapen. If a temperature lower than 168°F (76°C) is found, continue cooking until a temperature of 168°F (76°C) is verified.
Benefits: With a high smoke point and neutral flavor, canola oil is excellent for frying chicken. As an added bonus, it has high levels of omega-3 and omega-6 fatty acids, which makes it healthier than other options.
Seasoning mixture: Make a flavorful seasoning mixture with smoked paprika, white pepper, garlic powder, ground ginger, celery salt, black pepper, ground mustard, dried thyme, dried basil, and dried oregano. Buttermilk: Dip the chicken in a tangy buttermilk mixture before dredging in the flour mixture.
To fry, heat 5 or 6 tablespoons of oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.
Fry in batches, 3 to 4 pieces at a time, until crispy, brown, and juices run clear, about 12-15 minutes. Insert an instant read thermometer in the thickest part of the meat. When the internal temperature of the chicken reaches between 170°F- 175°F, it is ready.
Think vegetable oil, canola oil, or peanut oil. Don't use olive oil or butter—they both have lower smoke points. The ideal temperature for frying chicken is 350˚ to 365˚, and you'll want to make sure that you bring the oil back to temperature between batches.
Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture. In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
Is fried chicken better with batter or flour? Fried chicken tastes fantastic with a batter or a flour coating. It's simply a matter of preference. Flour coatings like the one used in this fried chicken recipe combine flour with spices, and they sometimes add cornstarch or baking powder to the mix.
Pan frying is a method that requires lower temperatures and incorporates monounsaturated fats, such as olive oil, canola oil or avocado oil. This is a healthier alternative since it requires cooking with more nutritious oils at lower temperatures.
Share on Pinterest Extra virgin olive oil and coconut oil may be the most suitable oils for deep frying. One study found that extra virgin olive oil and coconut oil were two of the most stable oils. The researchers heated 3 liters of oil in a deep fryer at 356°F (180°C) for 6 hours.
Think vegetable oil, canola oil, or peanut oil. Don't use olive oil or butter—they both have lower smoke points. The ideal temperature for frying chicken is 350˚ to 365˚, and you'll want to make sure that you bring the oil back to temperature between batches.
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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