Greek Marinated Fried Chicken - Kotopoulo Tiganito Marinato

1. 1

   One: Wash the chicken and pat dry.

2. 2

   Put them in a large non-reactive glass or stainless steel bowl.

3. 3

   In a separate bowl, combine the olive oil, lemon juice, wine, garlic, onion, bay leaf, oregano, juniper berries, coriander seeds, and a few liberal grindings of pepper.

4. 4

   Whisk until well-mixed and pour over the chicken, fuming the chicken until it is uniformly coated with the marinade.

5. 5

   Cover and refrigerate, marinating for 2 hours or overnight.

6. 6

   Two: Drain the chicken, pat dry, and sprinkle liberally with salt.

7. 7

   Spread the flour on a plate or place it in a paper or large Zip-lock plastic bag.

8. 8

   Fill a large cast-iron skillet with enough olive or peanut oil (or combination of both) to come halfway up the sides, about 1 inch deep.

9. 9

   Over medium-high heat, bring the oil to 375F (hot but not smoking).

10. 10

    Three: Beginning with the dark meat roll the chicken in the flour or drop it a few pieces at a time into the bag of flour, close the top, and shake until it is coated.

11. 11

    Shake off the excess flour and slip the chicken into the hot fat

12. 12

    Four: Fry until the bottom is sealed and beginning to color, about 4 minutes.

13. 13

    Turn, and brown the second side.

14. 14

    Reduce the heat to medium (325F) and fry, turning once, until the chicken is cooked through and golden, about 15 minutes more.

15. 15

    Lift the chicken from the fat and drain well on a wire rack.

16. 16

    Transfer to a platter and garnish with the sprigs of herb and lemon wedges and serve at once.

* Per serving · 4 servings · Values may vary.