Lemon-Marinated Tuscan-Jewish Fried Chicken Recipe

Name: Lemon-Marinated Tuscan-Jewish Fried Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken (about 4 pounds),; (legs split into drumsticks and thighs, breast halves and wings split), backbones reserved for stock (see note); 1/4 cup plus 1 tablespoon fresh juice from 3 lemons; 2 medium cloves garlic, minced; 1 teaspoon kosher salt, plus more for seasoning; Freshly ground black pepper; 1/8 teaspoon ground cinnamon; 1/8 teaspoon freshly grated nutmeg; Vegetable, peanut, canola, or olive oil, for frying (see note); 1 cup all-purpose flour; 4 eggs, beaten; Lemon wedges, for serving

Servings: persons

1 whole chicken (about 4 pounds),
(legs split into drumsticks and thighs, breast halves and wings split), backbones reserved for stock (see note)
1/4 cup plus 1 tablespoon fresh juice from 3 lemons
2 medium cloves garlic, minced
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Vegetable, peanut, canola, or olive oil, for frying (see note)
1 cup all-purpose flour
4 eggs, beaten
Lemon wedges, for serving

1
In a 1-gallon zipper-lock bag, combine chicken, lemon juice, garlic, salt, a generous grating of pepper, cinnamon, and nutmeg. Seal and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours.
2
When ready to fry chicken, fill a wok, Dutch oven, or large cast iron skillet with about 1 1/2 inches of oil and heat oil until it registers 375u00b0F on an instant-read thermometer. Fill a wide bowl with flour and another with egg.
3
Drain chicken. Working in batches if necessary, dredge each piece of chicken in flour, shaking off excess, then dip in egg to coat. Let excess egg drizzle off, then add to hot oil; the oil temperature will drop. Fry chicken, turning occasionally and maintaining an oil temperature between 325 and 350u00b0F, until chicken is golden brown outside and registers an internal temperature of 145u00b0F for breasts and 155u00b0F for drumsticks and thighs, about 15 minutes.
4
Transfer fried chicken to paper towels to drain, then transfer to a wire rack set over a baking sheet. Sprinkle with salt. Allow chicken to rest for a full 3 minutes after breast core temperature rises to 150u00b0F. Serve right away with lemon wedges. Alternatively, allow to cool to room temperature, then re-fry in hot oil just before serving.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole chicken (about 4 pounds),, (legs split into drumsticks and thighs, breast halves and wings split), backbones reserved for stock (see note), 1/4 cup plus 1 tablespoon fresh juice from 3 lemons, 2 medium cloves garlic, minced, and more.

Yes, Lemon-Marinated Tuscan-Jewish Fried Chicken Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!