Greek Marinated Fried Chicken - Kotopoulo Tiganito Marinato

Name: Greek Marinated Fried Chicken - Kotopoulo Tiganito Marinato
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 4 servings Black pepper; 1 frying chicken, weighing no more than 3 pounds, skinned and cut up for frying; 6 coriander seeds, crushed; 118 milliliters dry white wine; 59 milliliters extra virgin olive oil; 237 milliliters all-purpose flour; 1 bay leaf, crumbled if dried, chopped if fresh; 2 larges garlic cloves, minced; 118 milliliters freshly squeezed lemon juice; 1 small onion, thinly sliced; 1 sprig Parsley or fresh oregano and 1 1emon cut into wedges, for garnish; 1 Tbsp chopped fresh oregano or 1 teaspoon dried 6 juniper berries, crushed; 4 servings Olive or peanut oil (or a combination), for frying; 4 servings Salt

The recipe Greek Marinated Fried Chicken - Kotopoulo Tiganito Marinato could satisfy your Southern craving in roughly 45 minutes. Watching your figure? This dairy free recipe has 298 calories, 4g of protein, and 16g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up wine, salt, coriander seeds, and

Instructions

One: Wash the chicken and pat dry.

Ingredients you will need

Whole Chicken

Put them in a large non-reactive glass or stainless steel bowl. In a separate bowl, combine the olive oil, lemon juice, wine, garlic, onion, bay leaf, oregano, juniper berries, coriander seeds, and a few liberal grindings of pepper.

Ingredients you will need

Whole Coriander Seeds

Juniper Berries

Lemon Juice

Olive Oil

Bay Leaves

Oregano

Garlic

Pepper

Onion

Wine

Equipment you will use

Bowl

Whisk until well-mixed and pour over the chicken, fuming the chicken until it is uniformly coated with the marinade. Cover and refrigerate, marinating for 2 hours or overnight.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Whisk

Drain the chicken, pat dry, and sprinkle liberally with salt.

Ingredients you will need

Whole Chicken

Salt

Spread the flour on a plate or place it in a paper or large Zip-lock plastic bag. Fill a large cast-iron skillet with enough olive or peanut oil (or combination of both) to come halfway up the sides, about 1 inch deep. Over medium-high heat, bring the oil to 375°F (hot but not smoking).

Ingredients you will need

Peanut Oil

Spread

All Purpose Flour

Olives

Cooking Oil

Equipment you will use

Ziploc Bags

Frying Pan

Three: Beginning with the dark meat roll the chicken in the flour or drop it a few pieces at a time into the bag of flour, close the top, and shake until it is coated. Shake off the excess flour and slip the chicken into the hot fat

Ingredients you will need

Meat

All Purpose Flour

Shake

Roll

Four: Fry until the bottom is sealed and beginning to color, about 4 minutes. Turn, and brown the second side. Reduce the heat to medium (325°F) and fry, turning once, until the chicken is cooked through and golden, about 15 minutes more.

Ingredients you will need

Whole Chicken

Lift the chicken from the fat and drain well on a wire rack.

Ingredients you will need

Whole Chicken

Equipment you will use

Wire Rack

Transfer to a platter and garnish with the sprigs of herb and lemon wedges and serve at once.

Ingredients you will need

Lemon Wedge

The Greeks also half-fry and bake this chicken, which is a good way to prepare it when you have company or are preparing another dish that will require all of your attention. Position a rack in the center of the oven and preheat the oven to 350°F. Fry the chicken in step 4 until it is lightly browned on both sides, about 3 minutes per side.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Transfer it to a baking sheet and bake it in the center of the oven until the chicken is cooked through, about 45 to 50 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

Oven

Taste

Book, using the USDA Nutrition Database

Equipment

Ingredients

Servings:

4servings

Black pepper 1

frying chicken, weighing no more than 3 pounds, skinned and cut up for frying 6

coriander seeds, crushed 118milliliters

dry white wine 59milliliters

extra virgin olive oil 237milliliters

all-purpose flour 1

bay leaf, crumbled if dried, chopped if fresh 2larges

garlic cloves, minced 118milliliters

freshly squeezed lemon juice 1small

onion, thinly sliced 1sprig

Parsley or fresh oregano and 1 1emon cut into wedges, for garnish 1Tbsp

chopped fresh oregano or 1 teaspoon dried 6 juniper berries, crushed 4servings

Olive or peanut oil (or a combination), for frying 4servings

Salt

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Schlossgut Diel Nahe Riesling Kabinett. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 23 dollars per bottle.