↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
1 frying chicken, weighing no more than 3 pounds, skinned and cut up for frying
1/4 cup extra virgin olive oil
1/2 cup freshly squeezed lemon juice
1/2 cup dry white wine
2 large garlic cloves, minced
1 small onion, thinly sliced
1 bay leaf, crumbled if dried, chopped if fresh
1 tablespoon chopped fresh oregano or 1 teaspoon dried 6 juniper berries, crushed
6 coriander seeds, crushed
Black pepper
Salt
1 cup all-purpose flour
Olive or peanut oil (or a combination), for frying
Parsley or fresh oregano sprigs and 1 1emon cut into wedges, for garnish
print a shopping list for this recipe
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.
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).
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
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.
Notes:
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 degrees. Fry the chicken in step 4 until it is lightly browned on both sides, about 3 minutes per side. 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.
view more member recipes
GREEK MARINATED FRIED CHICKEN
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
1 frying chicken, weighing no more than 3 pounds, skinned and cut up for frying
1/4 cup extra virgin olive oil
1/2 cup freshly squeezed lemon juice
1/2 cup dry white wine
2 large garlic cloves, minced
1 small onion, thinly sliced
1 bay leaf, crumbled if dried, chopped if fresh
1 tablespoon chopped fresh oregano or 1 teaspoon dried 6 juniper berries, crushed
6 coriander seeds, crushed
Black pepper
Salt
1 cup all-purpose flour
Olive or peanut oil (or a combination), for frying
Parsley or fresh oregano sprigs and 1 1emon cut into wedges, for garnish
print a shopping list for this recipe
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.
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).
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
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.
Notes:
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 degrees. Fry the chicken in step 4 until it is lightly browned on both sides, about 3 minutes per side. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Marinated Greek Pork
by sgre52160
1/2 cup olive oil and lemon juice 1/4 cup grape juice and red wine vinegar 6 cloves garlic, minced Salt and pepper, to taste 2 tsp Italian seasoning 1/2 tsp dried basil 2 bay leaves, crumbled
by sgre52160
1/2 cup olive oil and lemon juice 1/4 cup grape juice and red wine vinegar 6 cloves garlic, minced Salt and pepper, to taste 2 tsp Italian seasoning 1/2 tsp dried basil 2 bay leaves, crumbled
Marinated Greek-style Olives
by sgre52160
1 (6 oz) can pitted ripe black olives, drained 1/4 cup lemon juice 2 slices lemon 2 whole cloves garlic 1 tsp dried oregano, crushed 3/4 cup olive oil In an airtight container, combine ingredi
by sgre52160
1 (6 oz) can pitted ripe black olives, drained 1/4 cup lemon juice 2 slices lemon 2 whole cloves garlic 1 tsp dried oregano, crushed 3/4 cup olive oil In an airtight container, combine ingredi
Herb-marinated Fried Chicken
by sgre52160
Makes 4 servings 2 cups buttermilk 2 tablespoons chopped fresh rosemary, divided 2 tablespoons chopped fresh thyme, divided 1 tablespoon minced garlic 1 tablespoon salt, divided 1 1/2 teaspoon
by sgre52160
Makes 4 servings 2 cups buttermilk 2 tablespoons chopped fresh rosemary, divided 2 tablespoons chopped fresh thyme, divided 1 tablespoon minced garlic 1 tablespoon salt, divided 1 1/2 teaspoon
Garlicy Marinated Fried Chicken
by buckyt
2 onions, chopped 8 garlic cloves, chopped 1/3 c. + 2 t salt 2 T pepper 1 T. cayenne 8 c. water 8 chicken breast halves, 8 drumsticks and 8 thighs, with skin and bones 10 c. flour 8 c. vegetab
by buckyt
2 onions, chopped 8 garlic cloves, chopped 1/3 c. + 2 t salt 2 T pepper 1 T. cayenne 8 c. water 8 chicken breast halves, 8 drumsticks and 8 thighs, with skin and bones 10 c. flour 8 c. vegetab
Ranch Marinated Oven-fried Chicken
by sgre52160
6 chicken thighs, cutlets bone in, skin off 1 cup buttermilk 1/2 envelope original ranch dressing mix 4 tsp hot sauce (more if you wish) 1 cup dry breadcrumbs 1/2 cup grated parmesan chees
by sgre52160
6 chicken thighs, cutlets bone in, skin off 1 cup buttermilk 1/2 envelope original ranch dressing mix 4 tsp hot sauce (more if you wish) 1 cup dry breadcrumbs 1/2 cup grated parmesan chees
view more member recipes