Italian Fried Chicken: The Best Italian Fried Chicken Recipe from Cook'n

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	Italian Fried Chicken

Serves: 4

The Italian version of fried chicken is typical of that cuisine: Uncomplicated and straightforward, it allows the flavors of the ingredients to shine. like all Italian deep-fried foods, it is especially wonderful when fried in olive oil. Serve with a simple lettuce and tomato salad and steamed asparagus or broccoli, the way I had it in Venice.
Makes 4 to 6 servings

   2 pounds boneless, skinless chicken breast halves and thighs, cut into 1-inch pieces
   2 tablespoons fresh lemon juice
   1 1/2 teaspoons dried oregano
   2 cloves garlic, crushed through a press
   3 large eggs
   1 cup all-purpose flour
   1/2 teaspoon salt
   1/4 teaspoon freshly ground pepper
   Olive oil or vegetable oil for deep-frying
   Lemon wedges for serving

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1. In a medium bowl, toss the chicken pieces with the lemon juice, oregano, and garlic. Cover and refrigerate for 1 hour.

2. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. Pour 2 to 3 inches of oil into a deep Dutch oven and heat it to 350°F over high heat.

3. Meanwhile, in a medium bowl, beat the eggs. In a shallow bowl, combine the flour, salt, and pepper and mix well. Working in batches, coat a few chicken pieces with the eggs, then roll in the flour mixture. Deep-fry the chicken until golden brown, turning occasionally, about 4 minutes. Using a wire-mesh skimmer, transfer to the wire rack and keep warm in the oven while frying the rest of the chicken. Serve immediately, with the lemon wedges.

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