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1.
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Cut the chicken into small serving pieces using a heavy cleaver.
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Trim tips of wings.
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Disjoint thighs, wings, and drumsticks.
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Cut thighs and drumsticks in half.
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Split breast in half.
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Cut each half into 4-5 pieces.
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You should end up with 18-20 pieces.Place in a large bowl.
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If using a whole chicken keep neck, head, feet, back and innards for your stock pot.
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In Tuscany chicken innards are used to make a wonderful pate-like spread which is the classic crostini topping.
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I'll try posting a recipe for that if anyone is interested.
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2.
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Add all of the ingredients of the marinade to the chicken and rub them into the meat well.
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Let the chicken sit in the fridge for 4-6 hours.
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If you're in a hurry even for just an hour.
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3.
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Place the flour in a tray (a lot of flour will be wasted in this recipe, but to dredge the chicken pieces well you need a surplus of flour).
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Dredge your chicken pieces in the flour until they are well coated, then press the flour against the chicken pieces (very important if you want an extra-crispy and flaky crust).
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4.
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Heat the peanut oil in a deep pan or fryer (I use a wok or an iron cast pot).
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The oil is ready when you toss a piece of dry bread into it and it starts sizzling immediately or when your thermometer reads 350F.
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Using tongs, place the chicken pieces in the hot oil.
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Fry it in two to three batches so as not to clutter the chicken pieces and to prevent the oil temperature from dropping.
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Do not fuss with the chicken pieces, let them be (the flour could come off).
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You can check up on them and move them around after about 5 minutes, by that time the crust will have formed.
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The chicken should be ready in about 10 minutes (or less).
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Do not overcook the chicken or the meat will lose its moistness.
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Take chicken out of the oil with a slotted spoon and drain on paper towels.
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Sprinkle with salt.
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And fry your next batch of chicken pieces.
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5.
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Cut lemons into wedges, arrange the fried chicken pieces on a platter and serve.
