Title: Tuscan Fried Chicken - (Pollo Frito)
Categories: Ckright3
Yield: 4 servings

1 lg Frying chicken -; (3 1/2 to
-4 lbs)
2/3 c Extra-virgin olive oil
1/4 c Fresh lemon juice
1 ts Minced fresh rosemary
1 ts Minced fresh oregano
1 ts Minced fresh savory
2 ts Salt
1/2 ts Freshly ground black pepper
Flour; for dusting
2 lg Eggs; beaten with
2 tb Water
Olive oil for deep frying
=== GARNISH ===
Fresh lemon wedges
Rosemary sprigs
Tuscan Caper Sauce; see *
-Note

* Note: See the "Tuscan Caper Sauce" recipe which is included in this
collection.

Cut chicken into 8 serving pieces, removing any excess fat. Mix olive oil,
lemon juice, herbs, salt and pepper together and marinate chicken
refrigerated for 3 to 4 hours. Drain, pat dry and dust lightly with flour.
Dip in egg mixture and deep fry until golden brown. Drain and serve
immediately with lemon wedges, rosemary sprigs and a drizzle of Tuscan
Caper Sauce. This recipe yields 4 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9638 broadcast 08-02-1996) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-09-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.