Jewish-style fried chicken with lemon and Tuscan sauce
6 servings
60 minutes
Jewish-style fried chicken with lemon and Tuscan sauce is a blend of rich Jewish culinary tradition and Italian flavor notes. Tender pieces of chicken are marinated in a fragrant mix of lemon juice, garlic, and spices, then coated in flour and egg before frying to a golden color. The tangy-spicy taste of lemon perfectly complements the tenderness of the chicken, while cinnamon and nutmeg add warm Eastern tones. The dish is ideal for a cozy family dinner or festive gathering. It is served hot with lemon wedges, and for those who love a crispy crust, it is refried before serving. This culinary masterpiece captivates hearts with its simplicity and refined flavor combinations.
1
Cut the chicken into 8 pieces, separating the breast, wings, and legs into drumsticks and thighs. Keep the bones for broth. In a cooking bag, mix the chicken pieces, lemon juice, garlic, salt, pepper, cinnamon, and nutmeg. Seal, shake, and mix thoroughly. Refrigerate for at least 1 hour (up to 2 hours).
- Chicken: 2 kg
- Lemon juice: 0.3 glass
- Finely chopped garlic: 2 cloves
- Salt: 1.5 teaspoon
- Ground black pepper: to taste
- Ground cinnamon: 0.1 teaspoon
- Muscat (moscatel) vinegar: 0.1 teaspoon
2
Take a large pot and pour in oil, heat it up. Put flour in one bowl and beaten eggs in another.
- Vegetable oil: to taste
- Wheat flour: 1 glass
- Chicken egg: 4 pieces
3
Pour out the marinade from the bag. Dredge each piece of chicken in flour, shaking off the excess, then dip in egg. Then place in the pan. Fry the chicken, turning occasionally and maintaining the oil temperature between 160 and 180°C, until golden brown, about 15 minutes.
- Chicken: 2 kg
- Wheat flour: 1 glass
- Chicken egg: 4 pieces
4
Place the fried chicken on a paper towel to remove excess fat, then transfer it to a baking sheet. Season with salt. Let the chicken rest for 3 minutes. Serve hot with lemon wedges. Alternatively, let it cool to room temperature, then re-fry in hot oil just before serving.
- Salt: 1.5 teaspoon
- Lemon: to taste
