Pollo Fritto Tuscan Style
Pollo Fritto Tuscan Style
Ingredients
For the Chicken and Marinade
- 1 whole chicken, cut into 8 pieces (or equivalent chicken pieces like thighs and drumsticks)
- 1 cup buttermilk
- 2 large eggs
- 1 lemon, for juicing
For the Dry Dredging Mixture
- 2 cups all-purpose flour
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1/2 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
For Frying and Garnish
- 1.5 liters grapeseed oil, or other neutral oil for frying
- 1 bunch fresh sage
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 lemon, for zest and garnish
- as needed salt, to taste, for seasoning after frying
Instructions
- 1
If using a whole chicken, cut it into 8 pieces. Otherwise, ensure you have 8 pieces of chicken (such as thighs and drumsticks).
⏱️ 5 min
- 2
In a large bowl, combine the buttermilk, 2 large eggs, and the juice of 1 lemon. Whisk until well combined.
⏱️ 2 min
- 3
Add the chicken pieces to the buttermilk mixture, ensuring they are thoroughly coated and submerged. Cover the bowl and refrigerate to marinate for a minimum of 2 hours, or ideally, overnight.
⏱️ 3 min
- 4
In a separate large bowl, combine the all-purpose flour, 2 tablespoons of salt, black pepper, paprika, garlic powder, cayenne pepper, dried oregano, dried thyme, and dried rosemary. Whisk thoroughly until all the dry ingredients are well mixed.
⏱️ 5 min
- 5
Remove the chicken pieces from the buttermilk marinade and transfer them directly into the dry flour mixture. Ensure each chicken piece is completely and evenly coated, shaking off any excess flour. Place the dredged chicken pieces on a baking rack set over a baking sheet to allow the coating to set.
⏱️ 10 min
- 6
Pour about 1.5 liters of grapeseed oil into a large, heavy-bottomed pot (like a Dutch oven). Heat the oil over medium-high heat until it reaches 325°F (163°C). Use a candy or deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 325
- 7
Once the oil is at the correct temperature, carefully add the fresh herbs (sage, rosemary, and thyme) into the hot oil. Fry for approximately 30 seconds until they become crispy. Using tongs or a spider, remove the fried herbs and place them on a paper towel-lined plate to drain. Lightly season them with salt immediately.
⏱️ 1 min
- 8
Carefully lower the dredged chicken pieces into the hot oil, one at a time, being careful not to overcrowd the pot. Fry the chicken in batches if necessary to maintain the oil temperature as close to 325°F (163°C) as possible.
⏱️ 2 min•🌡️ 325
- 9
Fry the chicken for 12 to 15 minutes, turning the pieces occasionally to ensure even browning and cooking. The chicken is done when it is golden brown and reaches an internal temperature of 165°F (74°C).
⏱️ 15 min
- 10
Once cooked, remove the chicken from the oil and place it on a clean baking rack set over a baking sheet to allow any excess oil to drain.
⏱️ 1 min
- 11
Immediately season the hot fried chicken with a sprinkle of salt. Garnish with the crispy fried herbs and fresh lemon zest from the remaining lemon. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pollo Fritto Tuscan Style
For the Chicken and Marinade
- 1 whole chicken, cut into 8 pieces (or equivalent chicken pieces like thighs and drumsticks)
- 1 cup buttermilk
- 2 large eggs
- 1 lemon, for juicing
For the Dry Dredging Mixture
- 2 cups all-purpose flour
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1/2 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
For Frying and Garnish
- 1.5 liters grapeseed oil, or other neutral oil for frying
- 1 bunch fresh sage
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 lemon, for zest and garnish
- as needed salt, to taste, for seasoning after frying
Instructions
- 1
If using a whole chicken, cut it into 8 pieces. Otherwise, ensure you have 8 pieces of chicken (such as thighs and drumsticks).
⏱️ 5 min - 2
In a large bowl, combine the buttermilk, 2 large eggs, and the juice of 1 lemon. Whisk until well combined.
⏱️ 2 min - 3
Add the chicken pieces to the buttermilk mixture, ensuring they are thoroughly coated and submerged. Cover the bowl and refrigerate to marinate for a minimum of 2 hours, or ideally, overnight.
⏱️ 3 min - 4
In a separate large bowl, combine the all-purpose flour, 2 tablespoons of salt, black pepper, paprika, garlic powder, cayenne pepper, dried oregano, dried thyme, and dried rosemary. Whisk thoroughly until all the dry ingredients are well mixed.
⏱️ 5 min - 5
Remove the chicken pieces from the buttermilk marinade and transfer them directly into the dry flour mixture. Ensure each chicken piece is completely and evenly coated, shaking off any excess flour. Place the dredged chicken pieces on a baking rack set over a baking sheet to allow the coating to set.
⏱️ 10 min - 6
Pour about 1.5 liters of grapeseed oil into a large, heavy-bottomed pot (like a Dutch oven). Heat the oil over medium-high heat until it reaches 325°F (163°C). Use a candy or deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 325 - 7
Once the oil is at the correct temperature, carefully add the fresh herbs (sage, rosemary, and thyme) into the hot oil. Fry for approximately 30 seconds until they become crispy. Using tongs or a spider, remove the fried herbs and place them on a paper towel-lined plate to drain. Lightly season them with salt immediately.
⏱️ 1 min - 8
Carefully lower the dredged chicken pieces into the hot oil, one at a time, being careful not to overcrowd the pot. Fry the chicken in batches if necessary to maintain the oil temperature as close to 325°F (163°C) as possible.
⏱️ 2 min•🌡️ 325 - 9
Fry the chicken for 12 to 15 minutes, turning the pieces occasionally to ensure even browning and cooking. The chicken is done when it is golden brown and reaches an internal temperature of 165°F (74°C).
⏱️ 15 min - 10
Once cooked, remove the chicken from the oil and place it on a clean baking rack set over a baking sheet to allow any excess oil to drain.
⏱️ 1 min - 11
Immediately season the hot fried chicken with a sprinkle of salt. Garnish with the crispy fried herbs and fresh lemon zest from the remaining lemon. Serve hot.
⏱️ 1 min