POLLO FRITTO ALLA FIORENTINA “FRIED CHICKEN FLORENTINE STYLE”


 



Category: 

Carne

Yield:

4 portions

Nos portion/Portion size:

850 g

Preparation Time

20 minutes

Cooking Time 

15 minutes

Total time 

35 minutes + 1 night

 

Ingredients

Unit

Gross weight

Net     weight

RECIPE

Chicken Thigh

g

850 g

 

EVOO

g

150 g

 

Lemon juice

pc

1

 


Fresh chopped parsley

g

30 g

 

Garlic clove

pcs

1

 

Rosemary

g

10 g

 

White pepper

g

1 g

 

Salt

g

8 g

 

Eggs

unit

3

 

Flour

g

400 g

 

Vegetable / Canola oil for fried

about

about

 

 

METHOD


In a clean and sanitize meat cutting bord cut the chicken thigh in 6 part (about 30 g/pc), dry up with a clean kitchen towel and after that put the chicken in a stainless-steel bowl and add: olive oil, lemon juice, fresh parsley, garlic, rosemary, salt, white pepper and let marinate for one night. Add the eggs and the flour to the chicken, and fry at 180°C until become crispy and golden color. The inside temperature of the chicken must to be over 75°C. Served the chicken.

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