“Welcome to Gio’s Cucina!”
-Chef John Ruggeri
Gio’s Cucina is your source for mouth watering recipes straight from Head Chef John Ruggeri’s Secret Recipe Book. Check back each month for a new dish!
Pollo Fritto Al Ramerino
Fried Marinated Chicken
- 1 chicken (about 3.5 lbs) cut into 18 pieces
- 2 tablespoons olive oil
- Juice of 1 large lemon
- 1 tablespoon rosemary leaves (fresh, preserved in salt or dried and blanched)
- Salt and freshly ground black pepper
- 2 extra-large eggs
- Pinch of salt
- About 1 cup unbleached all-purpose flour
- 1 quart vegetable oil (2/3 corn oil, 1/3 sunflower oil)
- 1/2 cup olive oil
- 1 lemon, cut in wedges (to serve)
Place the chicken pieces in a crockery or glass bowl. Pour the oil and lemon juice over them. Finely chop the rosemary on a board and sprinkle it over the chicken. Season with salt and pepper and mix very well. Cover and refrigerate for at least 1 hour, mixing the chicken pieces with the marinade twice.
Lightly beat the eggs with a pinch of salt in a medium-sized bowl, and put the flour on a plate.
Heat the vegetable oil and olive oil in a deep-fryer over medium heat. When the oil is hot (about 375 degrees), lightly flour the chicken pieces and dip each piece in the eggs. Fry about six pieces of chicken at a time, until light golden all over.
Using a slotted spoon, transfer the cooked pieces of chicken to serving dish lined with paper towels. When all the pieces are cooked, remove the paper and serve the chicken with lemon wedges.
* Serves 4