Title: Fried Chicken for Chanuka
Categories: Jewish Italian Poultry
Yield: 1 Servings

1		Chicken, small frying;cut up in small pieces
1 1/2	ts	-Salt
1/4	ts	-Pepper, freshly ground
1/4	ts	Nutmeg or cinnamon
1/2	ts	Garlic salt
1		Lemon;juice of
		Olive oil
1/2	c	Flour;unbleached
2		Eggs;slightly beaten
1		Lemon;cut in 6 wedges
		Rice with Raisins;Riso coll' uvetta, previously posted

Pollo Fritto per Chanuka

To quote the author, "During the eight days of Chanuka (Anne's note; this is the spelling the author uses for Chanukah), Jews the world over, eat all kinds of fried foods. This custom commemorates and celebrates "the miracle of the oil" at the rededication of the Temple of Jerusalem by the Maccabee brothers in 165 B.C.E.. It is said that the oil they found for the eternally burning lamp was just enough to last one day, but miraculously, it lasted for eight days - long enough to allow them to make and sanctify a fresh supply. Pollo fritto is a classic dish in Jewish Italy."

Sprinkle chicken pieces evenly with salt, pepper, nutmeg and garlic salt. Place in a bowl with lemon juice and 2 Tbsp olive oil and set aside in refrigerator to marinate for several hours or overnight. Toss once a while to ensure evenness of seasoning. Heat 1 cup of oil in a large skillet. Roll the chicken pieces in flour, dip in egg, and fry in the hot oil over high heat for 1 to 2 minutes. Lower heat and fry for 15 minutes longer or until pieces are golden (but not brown) on all sides. Serve with lemon wedges and Rice with Raisins (Riso Coll'Uvetta). SERVES: 4-6

Source:_The Classic Cuisine of the Italian Jews_ posted by Anne MacLellan

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