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1
One: Wash the chicken and pat dry.
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2
Put them in a large non-reactive glass or stainless steel bowl.
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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.
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4
Whisk until well-mixed and pour over the chicken, fuming the chicken until it is uniformly coated with the marinade.
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5
Cover and refrigerate, marinating for 2 hours or overnight.
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6
Two: Drain the chicken, pat dry, and sprinkle liberally with salt.
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7
Spread the flour on a plate or place it in a paper or large Zip-lock plastic bag.
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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.
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9
Over medium-high heat, bring the oil to 375F (hot but not smoking).
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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.
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11
Shake off the excess flour and slip the chicken into the hot fat
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12
Four: Fry until the bottom is sealed and beginning to color, about 4 minutes.
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13
Turn, and brown the second side.
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14
Reduce the heat to medium (325F) and fry, turning once, until the chicken is cooked through and golden, about 15 minutes more.
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15
Lift the chicken from the fat and drain well on a wire rack.
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16
Transfer to a platter and garnish with the sprigs of herb and lemon wedges and serve at once.
