Pollo Frito
 

* Exported from BigOven *

Pollo Frito
Recipe courtesy Giada De Laurentiis


Recipe By :
Serving Size :0
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1/4 cup fresh lemon juice --(2 to3 lemons, depending
on size)
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 (3 1/2-pound) whole frying chicken --cut into 8
pieces
1 teaspoon freshly ground black pepper
2 cups olive oil --(approximate amount)
1 cup all-purpose flour --(approximate amount)
Lemon --wedges
6 sprigs fresh Italian parsley --for garnish

In a large casserole dish, whisk the lemon juice, extra-virgin olive
oil, and salt to blend. Add the chicken pieces and turn to coat. Cover
and refrigerate at least 2 hours and up to 1 day, turning the chicken
pieces occasionally.

In a large cast iron frying pan or other heavy frying pan, add enough
oil to come 1/3-inch up the sides of the pan. Heat the oil over medium
heat. Meanwhile, drain the marinade from the chicken. Pat the chicken
dry with paper towels. Sprinkle with pepper. Working in 2 batches,
dredge the chicken in the flour to coat completely. Shake off the excess
flour and then carefully add the chicken to the hot oil. Fry until the
chicken is golden brown and just cooked through, turning occasionally,
about 25 minutes. Using tongs, transfer the chicken to a paper
towel-lined plate to drain the excess oil.

Arrange the fried chicken on a warm platter and serve with the lemon
wedges and parsley.


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