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Pollo Frito (Italian-Style Fried Chicken)
Category: Main Course, Chicken
Serves: 4
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Ingredients:
1/4 c. fresh lemon juice (2-3 lemons) 1/4 c. olive oil 1-1/2 t. salt 8 pieces of chicken 1 t. freshly ground black pepper 2 c. olive oil 1 c. all-purpose flour lemon wedges
Directions:
In a large casserole, whisk the lemon juice, olive oil and salt to blend. Add the chicken and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally. In a large heavy skillet, add enough oil to come up 1/3 of the way up the side. Heat over medium heat. Meanwhile, drain the chicken and pat dry. Sprinkle with pepper and pat. Working in 2 batches, dredge in flour to coat complete, shake off excess, then carefully add the chicken to the hot oil. Fry until golden brown and just cooked through, about 25 minutes. Transfer to a lined sheet to drain excess oil. Garnish with lemon wedges and Italian parsley.