Tuscan Fried Chicken

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.