Greek Marinated Fried Chicken Kotopoulo Tiganito Marinato Recipes
GREEK MARINATED FRIED CHICKEN - KOTOPOULO TIGANITO MARINATO
Provided by Damon Lee Fowler
Categories Chicken Garlic Herb Onion Bake Kid-Friendly Dinner Lemon Family Reunion Deep-Fry Oregano Coriander Sugar Conscious Dairy Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4 to 5
Number Of Ingredients 14
Steps:
- One: Wash the chicken and pat dry. 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. 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.
- Two: Drain the chicken, pat dry, and sprinkle liberally with 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).
- 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
- 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.
- Lift the chicken from the fat and drain well on a wire rack. Transfer to a platter and garnish with the sprigs of herb and lemon wedges and serve at once.
LEMON GARLIC CHICKEN (GREECE - KOTOPOULO SKORTHATO)
A recipe I am posting for ZWT6. This is one of the easiest recipes to make, and one of the most tempting to eat. Adjust the garlic down if it's not a favorite, and the classic tastes of lemon and oregano will still make this dish uniquely Greek. I put a little change on this recipe, by decreasing the amount of olive oil by half and adding the 1/4 cup of butter for more flavor. Update: 7/23/2011, I have now made this for DH and myself, so only made 1/2 of the recipe. We loved this recipe, so simple and a no fuss meal. I used small red skinned potatoes that I just cut in half, they didn't need the full cooking time, so added them in about an hour before it was done.
Provided by diner524
Categories < 4 Hours
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 355°F (180°C).
- Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C) for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.
- Note: Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.
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