Name: Pollo Fritto (Tuscan Fried Chicken)
Yield: Serves 4
Cuisine: Italian
Ingredients: Coarse salt and freshly ground black pepper; Grapeseed or canola oil, for deep-frying; 2 large eggs; 150 grams (1¼ cups) all-purpose flour; 4 sprigs fresh sage; 4 sprigs fresh rosemary; 1 chicken, about 1⅔ kilos (3½ pounds), quartered; 45 milliliters (3 tablespoons) lemon juice (from 1 large lemon); 4 cloves garlic in the skin, flattened with the heel of the hand; 4 sprigs fresh thyme

The chicken is cooked in small pieces on the bone, coated in a light crust of seasoned flour and egg. Tarragon is commonly found in traditional Tuscan cuisine. At The International Culinary Center, this is served with Dean Cesare Casella’s fresh slaw of savoy cabbage, radicchio, fennel, and carrots spiked with diced jalapeños and dressed with a tarragon vinaigrette. The recipe that follows is based on Chef

Ingredients

Europe
Italy
Main course
Mediterranean
Tuscany

Method

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Ingredients

Method

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