These Italian chicken morsels fried in batter are so easy and simple to prepare but very delicious! A great lunch idea that requires only a few simple ingredients. Here is the recipe:
Servings 6-8
Ingredients:
- 500 grams/1 lb 2 oz. skinless, boneless chicken thighs
- 3 tablespoons olive oil
- Juice of ½ lemon
- 2 garlic cloves, crushed
- 8 tablespoons plain flour
- Vegetable oil, for deep-frying
- 2 eggs, beaten
- Salt and pepper
- Coarsely chopped fresh flat-leaf parsley, to garnish
- Lemon wedges, to serve
Instructions:
- Cut the chicken things into 4-cm/1 ½ -inch chunks. Mix the olive oil, lemon juice, garlic, and salt and pepper in a bowl. Add the chicken pieces and leave to marinate at room temperature for an hour, or overnight in the refrigerator.
- Spread the flour on a plate and mix with a pinch of salt and plenty of pepper.
- When ready to cook, remove the chicken pieces from the marinade and drain.
- Heat the vegetable oil in a deep-fat fryer or large saucepan to 180°C/350°F/Gas Mark 4, or until a cube of bread browns in 30 seconds.
- Roll the chicken in the seasoned flour and then in the beaten egg. Immediately drop into the hot oil a few pieces at a time, and deep-fry for about 5 minutes, until golden and crisp, turning occasionally with tongs.
- Drain on crumpled kitchen paper. Place the chicken pieces in a warmed serving dish and sprinkle with parsley. Serve hot with sauce or thick wedges of lemon (if desired).
Buon Appetito!
Chicken Morsels Fried in Batter
These Italian chicken morsels fried in batter are so easy and simple to prepare but very delicious! A great lunch idea that requires only a few simple ingredients. Here is the recipe:
Ingredients
- 500 grams/1 lb 2 oz. skinless boneless chicken thighs
- 3 tablespoons olive oil
- Juice of ½ lemon
- 2 garlic cloves crushed
- 8 tablespoons plain flour
- Vegetable oil for deep-frying
- 2 eggs beaten
- Salt and pepper
- Coarsely chopped fresh flat-leaf parsley to garnish
- Lemon wedges to serve
Instructions
- Cut the chicken things into 4-cm/1 ½ -inch chunks.
- Mix the olive oil, lemon juice, garlic, and salt and pepper in a bowl.
- Add the chicken pieces and leave to marinate at room temperature for an hour, or overnight in the refrigerator.
- Spread the flour on a plate and mix with a pinch of salt and plenty of pepper.
- When ready to cook, remove the chicken pieces from the marinade and drain.
- Heat the vegetable oil in a deep-fat fryer or large saucepan to 180°C/350°F/Gas Mark 4, or until a cube of bread browns in 30 seconds.
- Roll the chicken in the seasoned flour and then in the beaten egg.
- Immediately drop into the hot oil a few pieces at a time, and deep-fry for about 5 minutes, until golden and crisp, turning occasionally with tongs.
- Drain on crumpled kitchen paper.
- Place the chicken pieces in a warmed serving dish and sprinkle with parsley.
- Serve hot with sauce or thick wedges of lemon (if desired).
- Buon Appetito!
Notes
Servings 6-8
