If you’re looking for a simple fried chicken recipe then this Tuscan Fried Chicken is the easiest you can make. Fried chicken is a typical Sunday dish in the countryside in Tuscany. They love raising their free-range chicken and enjoying them in home-cooked meals. We stayed at a farm in Tuscany for 3 weeks, exactly one year ago. It was a memorable experience! From its charming medieval towns and rolling hills to its delicious cuisine and world-renowned wines, Tuscany is simply amazing.
Ingredients
- 680 g (1.5 lbs) chicken breast and/or legs, deboned (you can use a whole chicken that’s about 1 kg / 2.2 lbs and debone it)
- 4 large eggs
- 180g – 200 g (1.5 – 1.6 cups) all-purpose flour
- lemon slices and fresh parsley to garnish (+ extra if you choose to marinade the chicken – see note below)
- salt & pepper
- oil for frying
Note: For an extra flavourful chicken, marinate the chicken pieces for 2 hours in the juice from 1 lemon mixed with half a bunch of chopped fresh parsley, 5 Tbsp olive oil, salt and pepper; if you’re doing this, there is no need to season the chicken again before passing it through the egg and flour batter.
Directions
Cut the chicken into bite-sized pieces. Marinate the chicken as noted above or season it with salt and pepper. Pat the chicken pieces down with a clean paper towel to soak up any moisture.
Beat the eggs and add two pinches of salt. Add the flour, a bit at a time, and continue beating until you have a smooth batter. The batter should have a thick consistency but you should be able to pour it. If it’s too thick (more like a soft dough) just add 2-3 tablespoons of water and that should solve the problem.
Pass each chicken piece through the batter until completely coated.
Heat a skillet over medium-high heat and add about 2.5 cm (1’’) of oil, enough to generously cover the bottom.
Fry them in the hot oil 4-5 minutes on each side, until golden brown. The oil should sizzle when you add the chicken to the skillet.
Use a slotted spoon to remove the fried chicken from the oil. Place the chicken on a paper-towel lined drying rack to drain the excess oil.
Garnish with lemon slices and fresh parsley. Serve this delicious Tuscan fried chicken hot with a simple salad or fries.
Video – Tuscan Fried Chicken
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