Recipe: Tuscan Fried Chicken (you can do it with the Chicken Wings)

TUSCAN FRIED CHICKEN (OR CHICKEN WINGS)
(POLLO FRITTO ALLA TOSCANA)

Note from the Source: In Tuscany, both chicken and rabbit are cut into small chunks coated with a tasty batter, then deep-fried. Often, wedges of artichokes are fried at the same time and served alongside. Tuscans use a cut-up whole chicken for this recipe, but I sometimes make it with just chicken wings. They cook evenly and everybody loves to eat them.

1 chicken (about 3 1/2 pounds), or 8 to 10 chicken wings
3 large eggs
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
1 1/2 cups all-purpose flour
Vegetable oil or olive for frying
1 lemon, cut into wedges

Trim off the wing tips and tail if using a whole chicken. With a large heavy knife or cleaver, cut up the chicken at the joints. Cut the breasts, thighs, and legs into 2-inch chunks. Separate the wings at the joints. Rinse the pieces and dry well.

In a large bowl, beat the eggs, lemon juice, and salt and pepper to taste. Spread the flour on a sheet of wax paper. Line a tray or trays with paper towels. Preheat oven to 300 F.

Stir the chicken pieces into the egg mixture until well coated. Remove the pieces one at a time and roll them in the flour. Tap off the excess. Place the pieces on a rack until ready to cook.

Heat about 1 inch of oil in a large deep skillet or wide saucepan over medium heat. Test to see that the oil is hot enough by dropping in some of the egg mixture. When it sizzles and browns in 1 minute, add enough chicken pieces to fit comfortably in the pan without crowding. Fry the pieces, turning occasionally with tongs, until crisp and browned on all sides and the juices run clear when the chicken is pierced in the thickest part, 15 to 20 minutes. As the pieces are done, transfer them to the paper towels to drain. Keep warm in a low oven while frying the remaining chicken.

Serve hot with lemon wedges.

Servings: 4
Adapted from Source: 1,000 Italian Recipes by Michele Scicolone