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Many fried dishes are served at Chanukah. They are to remind the Jews of the oil lamp that burned for eight days, despite an amount of oil that appeared sufficient for only one day. This recipe for fried chicken, Italian style, is quite bland, so I recommend adding grated lemon and orange zests and a little minced garlic to the marinade, or consider accompanying it with an interesting conserve. The Sabbath Rice with Grapes or Raisins from Cucina Ebraica would be a good side dish.
1 fryer chicken, 2 and 1/2 pounds, cut into 8 serving pieces
1/4 cup Gefen Olive Oil, plus oil for frying
1/4 cup fresh lemon juice
salt, to taste
freshly ground pepper, to taste
1 tablespoon grated lemon zest (optional)
2 tablespoons grated orange zest (optional)
1 tablespoon minced garlic or 3 cubes Gefen Frozen Garlic (optional)
2 eggs, lightly beaten
lemon wedges, for serving
Place the chicken pieces in a shallow, nonreactive bowl and add the olive oil, the lemon juice, the salt and pepper, the zest, if using, and the garlic, if using.
Turn to coat well, cover, and refrigerate for a few hours.
Pour olive oil to a depth of three inches into a large, deep frying pan and place over high heat.
While the oil is heating, dry the chicken with paper towels. Spread flour on a plate and season with salt and pepper. Dip the chicken pieces in the flour, coating lightly on all sides and then in the beaten egg.
Slip the chicken pieces into the hot oil and fry, turning as needed, until golden on all sides and cooked through, about 20 minutes. Using tongs, transfer briefly to paper towels to drain, then arrange on a platter. Serve hot with lemon wedges.
Recipe reproduced with kind permission from Cucina Ebraica: Flavors of the Italian Jewish Kitchen (Chronicle Books, 1998). The latest cookbook from prolific author Joyce Goldstein is Jam Session (Lorena Jones Books, 2018).
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