This festive Fried Chicken for Chanuka offers a delightful twist on traditional holiday fare, combining tender poultry with a bright, aromatic marinade. The chicken is seasoned with a blend of salt, pepper, nutmeg, and garlic, then marinated in fresh lemon juice and olive oil to infuse deep flavor. After a light dusting in flour and a dip in egg, the pieces are fried to a perfect golden crisp. This dish balances savory richness with citrusy freshness, making it an ideal centerpiece for Chanuka dinner or any special gathering. Serve it alongside classic Rice with Raisins for a complete, satisfying meal that brings warmth and joy to your table.
Fried Chicken For Chanuka
Description
This festive Fried Chicken for Chanuka offers a delightful twist on traditional holiday fare, combining tender poultry with a bright, aromatic marinade. The chicken is seasoned with a blend of salt, pepper, nutmeg, and garlic, then marinated in fresh lemon juice and olive oil to infuse deep flavor. After a light dusting in flour and a dip in egg, the pieces are fried to a perfect golden crisp. This dish balances savory richness with citrusy freshness, making it an ideal centerpiece for Chanuka dinner or any special gathering. Serve it alongside classic Rice with Raisins for a complete, satisfying meal that brings warmth and joy to your table.Ingredients
Directions
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In a small bowl, combine 1 1/2 teaspoons salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg (or cinnamon), and 1/2 teaspoon garlic salt.
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Sprinkle the spice mixture evenly over the chicken pieces, ensuring all sides are coated.
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Place the seasoned chicken in a large bowl and add the juice of 1 lemon and 2 tablespoons olive oil.
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Toss the chicken thoroughly to coat with the marinade. Cover and refrigerate for several hours or overnight, tossing occasionally to ensure even seasoning.
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Remove chicken from the refrigerator and let it sit at room temperature for 15 minutes before cooking.
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Heat 1 cup of oil in a large skillet over medium-high heat until shimmering.
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Dredge each chicken piece in the unbleached flour, shaking off any excess.
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Dip the floured chicken pieces into the beaten eggs.
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Carefully place the chicken in the hot oil. Fry over high heat for 1 to 2 minutes to seal the coating.
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Reduce the heat to medium and continue frying for 15 minutes longer, turning occasionally, until the chicken is golden on all sides and cooked through.
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Remove chicken from the oil and drain on paper towels.
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Serve immediately with lemon wedges and Rice with Raisins.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, marinate the chicken overnight to allow the flavors to penetrate deeply.
Ensure the oil is hot enough before adding the chicken to prevent sticking and achieve a crispy exterior.
This dish pairs traditionally with Riso coll'uvetta (Rice with Raisins).
Internal temperature of chicken should reach 165&# 194;°F (74ðC) for safe consumption.
