Italian Fried Chicken

Serves: 4
Total Calories: 382


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


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.

Nutritional Facts:

Serves: 4
Total Calories: 382
Calories from Fat: 80

This Italian Fried Chicken recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.

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