Fried chicken

Ingredients

• 8 pieceschicken
• 1lemon
• to tasteoil, for the marinade
• to tastesalt
• to tasteblack pepper
• as neededbatter for meat
• as neededoil, for frying
• to tastesprigs of parsley
• to tastetomato sauce, served in a sauce boat

Instructions

1. 1

   Boil and debone

   Boil the chicken, then remove the bones.

2. 2

   Cut the chicken

   Remove the skin and cut the meat into pieces that are not too small.

3. 3

   Marinate the meat

   Put the chicken in a bowl with oil, salt, pepper and the juice of the lemon. Leave it to marinate for one hour.

4. 4

   Coat and fry

   Lift the chicken from the marinade and drain it. A few minutes before serving, dip the pieces in the batter and fry them over moderate heat.

5. 5

   Brown the pieces

   As the pieces puff up, raise the heat, but not too much. Fry until they are a good golden colour.

6. 6

   Garnish and serve

   Decorate the fried chicken with sprigs of parsley and serve.

What is Italian-style fried chicken?

This version turns boiled chicken into bite-sized pieces, seasons them with lemon and pepper, then coats and fries them. It is a simple Italian-style preparation rather than a heavily spiced, breaded coating.

The brief marinade adds flavour, while the batter puffs as it fries. Parsley and tomato sauce finish the dish and offer a fresh, tangy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 45g protein, 20g carbs, 30g fat.

Chicken provides most of the protein, while the batter contributes carbohydrates and frying oil adds much of the fat. The exact nutrition will vary with the chicken pieces, batter and oil absorbed; serve with vegetables or salad to round out the plate.

Why boil the chicken first?

Cooked chicken: boiling comes before deboning and frying, so the final frying step is for the batter and golden exterior rather than cooking raw meat through.

Piece size: cut the meat neither too large nor too small, as directed. Similar-sized pieces are easier to coat and fry evenly.

Making the marinade count

Lemon: squeeze it over the chicken with oil, salt and pepper so the pieces are seasoned on all sides. Keep the stated one-hour marinating time in mind when planning.

Draining: lift the chicken from the marinade and let excess liquid run off before dipping it in batter. This helps the coating cling rather than become diluted.

Frying for a golden coating

Moderate heat: start frying over moderate heat, as the method specifies. Add the battered pieces carefully and avoid crowding the pan so the oil temperature does not drop sharply.

Adjusting the heat: once the batter begins to puff, raise the heat a little, but do not let it become excessive. Take the pieces out when the coating is golden.

Serving the chicken

Parsley: add sprigs just before serving for colour and a fresh herbal note.

Tomato sauce: serve it separately in a sauce boat, so each person can add as much as they like. A green salad or cooked vegetables make an easy accompaniment.

Planning the timing

The method calls for an hour of marinating, in addition to boiling, preparing and frying the chicken. That means the stated total time of 40 minutes does not appear to include the full marinating time.

Prepare the chicken and marinade ahead if you want to serve the fried pieces soon after cooking. Batter and fry them only a few minutes before they reach the table.

Recipe notes & tips

• Allow for the full one-hour marinade, even though the listed total time is 40 minutes.
• Drain the chicken well after marinating so the batter can adhere.
• Fry in batches if needed to keep the pieces from crowding the pan.
• Use moderate heat at first, then raise it slightly once the batter puffs.
• Serve the tomato sauce separately so the coating stays crisp until serving.

Variations

• Herb the marinade: add finely chopped parsley for a more pronounced herbal flavour.
• Add garlic: include a little crushed garlic in the marinade for a savoury note.
• Change the dip: serve with a mild chilli sauce instead of tomato sauce.
• Add citrus: offer lemon wedges alongside the finished chicken.
• Make smaller bites: cut the cooked chicken into smaller, even pieces and fry them in batches.

Common mistakes to avoid

• Skipping the boil: the method cooks the chicken before frying, so boil it first and debone it afterwards.
• Leaving on the skin: remove it before cutting the meat, as directed, so the pieces are ready for the batter.
• Wet chicken: excess marinade can loosen the coating; drain the pieces before dipping.
• Crowding the pan: too many pieces at once can lower the oil temperature; fry in batches.
• Overheating the oil: the method calls for only a modest increase after the batter puffs, so keep the heat controlled.

How to store

Refrigerate cooled chicken in an airtight container for up to 3 days. Reheat in an oven at 180°C until hot throughout; the coating may be less crisp than when freshly fried. Store the tomato sauce separately.

Frequently asked questions