<h1 class="pgc-h-arrow-right" data-track="1" > lemon-pickled Tuscan kosher fried chicken recipe</h1>
Lemon marinated fried chicken
The shorter marinating time is enough to give the meat a deep taste without hardening it due to the acid in the lemon juice.
Spices add subtle depth and complexity to the marinade.
The salt in the marinade turns it into brine, which helps keep the chicken juicy.
Tuscany and fried chicken: these two things are almost wildly popular, but have little to do with each other. Or are they? It turned out that there was a great fried chicken dish directly from the Jewish community of Tuscany. Known as Polo Fritto per Chanukkà (Hanukkah's fried chicken), it features meat marinated in lemon juice, garlic and spices, then fried in a simple flour and egg coating. The bright lemon flavor is the perfect contrast to the rich and juicy fried chicken.
Ingredients Preservation Recipe 1 Whole chicken (about 4 pounds), cut into 8 pieces (legs divided into chicken thighs and thighs, chest and wings separated), spine left as stock (see notes) 1/4 cup plus 1 tablespoon 3 lemons Fresh juice 2 medium clove garlic, chopped 1 teaspoon coarse salt, plus more seasoning Freshly ground black pepper 1/8 teaspoon cinnamon powder 1/8 teaspoon freshly ground nutmeg, peanuts, rapeseed oil or olive oil, for frying (see notes) 1 cup universal flour 4 eggs
After breaking the lemon horn and marinating, the rest is simple: I take the chicken out of the marinade, work in batches, and dig it out with flour.
Then dip it in a beaten egg...
... And fry in oil (whether olive oil or more neutral).
I continued frying it, keeping the oil temperature around 350°F, turning the chicken from time to time until it turned brown on the outside, and on the instant read the breast thermometer and 155°F showed the internal temperature of 145°F for black meat. This takes about 15 minutes or so, depending on the exact oil temperature and the size of the chicken nuggets.
Then I drained the chicken on a paper towel and sprinkled it with salt.
You can let the chicken rest for a few minutes and serve it, or let it cool to room temperature and then re-fry for a minute or two before serving. It may sound like a bad idea, but it actually makes the crust more crispy – that's how we've done it at restaurants in the past, and we're fully supportive of this fried chicken method at Serious Eats. Plus, if you like entertainment, if you cook the chicken in advance and then quickly re-fry it at the last minute, your life as a host will be much easier.
In the end, who got the credit for this great fried chicken preparation? Well, obviously, it's a team effort. So, thank you, Cesare, for introducing it to me years ago, thank you, Tuscan Jews, you're good enough cooks to realize that Hanukkah is a good time to fry chicken, just like any other time that year.
Lemon pickled Tuscan Kosher fried chicken