Italian Jewish
Lemon-Marinated Tuscan-Jewish Fried Chicken
Bright lemon, garlic, and oregano season the chicken all the way through before it hits a rice-flour crust that fries up light and crisp. A second fry locks in the crunch so the skin stays crisp with lemon and parsley at the table.
Gluten-FreeDairy-FreeHigh ProteinComfort Food
At a Glance
- Time
- 1 hr 10 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Italian Jewish
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Toss the chicken with the lemon juice, garlic, oregano, salt, and pepper and let it marinate for at least 1 hour or up to overnight in the refrigerator. The chicken should smell sharply citrusy and be seasoned all the way to the bone.
- Whisk the eggs in one bowl and combine the rice flour, cornstarch, and paprika in another. Lift the chicken from the marinade, let the excess drip off, then dip it in the eggs and coat it thoroughly in the flour mixture.
- Heat 2 inches of oil to 325°F and fry the chicken in batches for 12 to 15 minutes until the crust is pale gold and the meat is almost cooked through. Rest the pieces on a rack for 10 minutes.
- Raise the oil to 375°F and fry the chicken a second time for 2 to 4 minutes until the skin is deep golden and the thickest pieces register 165°F. Transfer to a platter, shower with parsley, and serve with lemon wedges.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free if the rice flour, cornstarch, and spices are certified GF.