LEMON FRIED CHICKEN: "POLLO FRITTO"
Steps:
- Rub the chicken with salt, pepper, and 3 tablespoons lemon juice. Let the chicken season at room temperature for 1 hour.
- Fill a large deep pot with enough oil to cover the pieces of chicken (about 3 1/2 inches). Heat the oil to 375 degrees F over medium-high heat (at this temperature a droplet of water will sizzle immediately when it hits the oil).
- Season the flour with salt and pepper. Dredge the chicken pieces in the flour and then dip them in the beaten eggs. Working in batches if necessary, put the chicken into the oil, taking care not to over crowd the pan. (If all the chicken will not fit at one time, cook the larger pieces first.) Fry the chicken at about 350 degrees F (adding the chicken causes the temperature to drop) until the pieces are crisp and golden on 1 side, about 10 minutes. Turn the pieces of chicken and cook until the second-sides are crisp and the juices clear, about 7 minutes more. Add the garlic and herbs and fry until they too are crisp. Drain the chicken and herbs on a plate lined with paper towels. Season the chicken with salt, pepper, and lemon juice and serve topped with fried herbs and garlic.
POLLO FRITO
Provided by Giada De Laurentiis
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
- In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
- Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.
POLLO FRITO
This recipe comes from Giada De Laurentiis. In southern Italy, lemons are abundant and used in everything. The lemon juice is the secret ingredient.
Provided by quotFoodThe Way To
Categories Whole Chicken
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the lemon juice, olive oil, salt, and pepper.
- Add the chickens pieces and seal bag.
- Gently shake the bag to ensure the chicken is coated with the marinade.
- Refrigerate for at least 2 hours and up to 1 day, turning the bag occasionally.
- Preheat the oven to 200 degrees.
- In a large cast-iron frying pan or other heavy frying pan, add enough oil to come to 1/3-inch up the sides of the pan.
- Heat the oil over medium heat.
- Meanwhile, drain the marinade from the chicken and pat the chicken dry with paper towels.
- Dredge half of the chicken pieces in the flour to coat completely; shake off the excess flour.
- Add the coated chicken to the hot oil and fry until golden brown and just cooked through, turning occasionally, about 25 minutes.
- Using tongs, transfer the chicken to a paper towel lined plate to drain excess oil.
- Then place the fried chicken on a baking sheet and keep it warm in the oven while frying the remaining chicken.
- Repeat coating and frying the remaining chicken.
- Arrange the fried chicken on a warm platter and serve with the lemon wedges.
Nutrition Facts : Calories 2049.7, Fat 181.8, SaturatedFat 34, Cholesterol 298.9, Sodium 1154.4, Carbohydrate 25.5, Fiber 1, Sugar 0.5, Protein 77.5
LEMON RED POTATOES
Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the slow cooker, there's plenty of room on the stove for other dishes. -Tara Branham, Austin, Texas
Provided by Taste of Home
Categories Side Dishes
Time 2h35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cut a strip of peel from around the middle of each potato. Place potatoes and water in a 3-qt. slow cooker. Cover and cook on high until tender, 2-1/2 to 3 hours (do not overcook); drain. , In a small bowl, combine the butter, parsley, lemon juice and chives. Pour over the potatoes and toss to coat. Season with salt and pepper.
Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
POLLO FRITO
Another great recipe from Giada De Laurentiis. There is an additional (inactive) prep time of 2 hours to let the chicken soak in the lemon mixture.
Provided by dojemi
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend.
- Add the chicken pieces and turn to coat.
- Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
- In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan.
- Heat the oil over medium heat.
- Meanwhile, drain the marinade from the chicken.
- Pat the chicken dry with paper towels.
- Sprinkle with pepper.
- Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil.
- Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes.
- Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
- Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.
Nutrition Facts : Calories 1366.8, Fat 121.2, SaturatedFat 22.7, Cholesterol 199.2, Sodium 770.2, Carbohydrate 17.1, Fiber 0.7, Sugar 0.3, Protein 51.7
LEMON POLLOCK WITH SWEET POTATO CHIPS & BROCCOLI MASH
Fish and chips get a healthy makeover with a zesty caper dressing and minty mushy peas - replace with aubergine for a veggie option
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Finely chop the garlic, put half in a bowl for the dressing and set the rest aside for the chips. Toss the sweet potatoes with the oil and spread out on a large baking sheet. Bake for 25 mins, turning halfway through.
- Put the fish on a sheet of baking parchment on a baking sheet, brush with a little oil, then grate over the lemon zest and season with black pepper. Set aside.
- Boil the leek for 5 mins, then add the broccoli and cook for 5 mins more. Tip in the peas for a further 2 mins. Drain, return to the pan and blitz with a stick blender to make a thick purée. Add the mint, then blitz again.
- Meanwhile, toss the garlic and paprika with the chips and return to the oven with the fish for 10 mins. Add the olive oil to the garlic, with the capers and dill and 1 tbsp water. Serve everything together with the caper dressing spooned over the fish.
Nutrition Facts : Calories 531 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 28 grams sugar, Fiber 16 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
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- Place chicken, thyme sprigs, garlic, bay leaves, oil, and lemon slices in a large bowl; season with salt and pepper and toss to coat. Chill at least 4 hours or up to 8 hours.
- Remove chicken from marinade and pat dry; discard marinade. Lightly beat 4 eggs in a large bowl; add chicken and toss to coat. Let stand 1 hour. (Bringing the chicken to room temperature ensures even frying).
- Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 350°.
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