Main Dishes

Pollo Fritto Alla Fiorentina | Italian Fried Chicken

Become a fried chicken legend with Joshua Weissman's recipes.

Prep:
3 hours
Cook:
5 minutes
Serves:
2
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Pollo Fritto Alla Fiorentina | Italian Fried Chicken
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Ingredients

Marinade:

  • 4 boneless skinless chicken thighs
  • 1 cup (230ml) extra virgin olive oil
  • 1 lemon, juiced and zested
  • 1 bunch parsley
  • 1 clove garlic, crushed
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 Tbsp (15g) kosher salt
  • 1 tsp (3g) white pepper

Dredge:

  • 2 large eggs
  • ¼ cup (50g) all-purpose flour
  • 2 quarts (950ml) vegetable oil for frying

Directions

  1. Cut chicken into 1-inch cubes. In a medium mixing bowl, combine chicken with olive oil, lemon juice, lemon zest, parsley, garlic, bay leaf, white pepper, kosher salt, and rosemary and allow to marinate for 1-3 hours.
  2. Preheat vegetable oil to 350°F (175°C) over medium high heat.
  3. Prepare the batter by whisking 2 eggs together until fully homogenized. Adding a tablespoon at a time, begin whisking the flour into the eggs until a thin batter has been achieved.
  4. Once chicken is marinated, remove from the olive oil mixture and transfer to a paper towel-lined baking tray. Pat chicken dry lightly.
  5. Moving quickly, dip chicken pieces into the batter, making sure that the chicken is fully coated, then lightly drop them into the hot oil.
  6. Cook chicken for 3-4 minutes or until golden brown. Using a wire strainer, remove the chicken from the hot oil and transfer to a wire rack-lined baking tray.
  7. Season with kosher salt and garnish with chopped parsley.

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