Tuscany-Jewish Fried Chicken
Tuscany-Jewish Fried Chicken

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, tuscany-jewish fried chicken. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Tuscany-Jewish Fried Chicken is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Tuscany-Jewish Fried Chicken is something that I have loved my whole life. They’re fine and they look wonderful.

Steps Mix the lemon juice, garlic, and salt Add the lemon juice, garlic, and teaspoon kosher salt to a ziploc bag. Add chicken seal with as much air removed as possible. In a large deep skillet with a lid or medium Dutch oven, add enough oil to come about halfway up the sides. There are several ways and recipes to cook the chicken gizzard in Asia.

To begin with this recipe, we have to prepare a few ingredients. You can cook tuscany-jewish fried chicken using 19 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Tuscany-Jewish Fried Chicken:
  1. Get marinade——–
  2. Prepare 3/4 cup lemon juice
  3. Get 1 teaspoon minced garlic
  4. Get 1 teaspoon kosher salt
  5. Get Chicken————
  6. Take 5-1/4 pounds chicken I used thighs boneless and skinless
  7. Make ready to taste salt
  8. Get to taste ground black pepper
  9. Get 1/4 teaspoon Ground nutmeg fresh
  10. Make ready 1/4 teaspoon Ground cinnamon
  11. Take coating———-
  12. Make ready 4 large eggs
  13. Take 1 cup all purpose flour
  14. Make ready 1/4 teaspoon kosher salt
  15. Make ready 1/4 teaspoon ground black pepper
  16. Get to fry———
  17. Take as needed olive oil make 1-1/2 deep in pan
  18. Make ready garnish ————–
  19. Take 1 large lemon cut into wedges

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Steps to make Tuscany-Jewish Fried Chicken:
  1. Mix the lemon juice, garlic, and salt
  2. Add the lemon juice, garlic, and teaspoon kosher salt to a ziploc bag. Add chicken seal with as much air removed as possible. Marinate for 2 hours.
  3. Heat oil in pan
  4. To the chicken sprinkle with nutmeg and cinnamon. Or put in the flour
  5. Beat the eggs. Dredge the chicken in flour and then eggs. Let excessive egg drip off.
  6. Put into hot oil and fry turning as necessary.
  7. Move to a paper towel to absorb excessive oils.
  8. Serve with lemon Wedges.
  9. I hope you enjoy!
  10. You can refry the chicken if it's cold later. That is if you want it hot.

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