Directions:
- NOTE: DO NOT SUBSTITUTE My Big Fat Greek Seasoning WITH ANY OTHER SEASONING! PREPARE THE BREADING EXACTLY AS WRITTEN (STEP 1): RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half).
- POUR 7 3/4 cups cold water into a large wide saucepan (with an accompanying lid), then add 1/4 cup extra virgin olive oil, 2 tablespoons fine sea salt, and slices of 1 thinly sliced lemon; STIR to mix well; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken). NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
- MEASURE the BREADING ingredients into a large sealable container, such as a GLAD food storage container or a Ziploc bag: 2 cups all-purpose flour, 1 tablespoon fine sea salt and 1 tablespoon My Big Fat Greek Seasoning; SEAL the container with mixture; SHAKE well until thoroughly combined.
- REMOVE chicken from marinade with tongs; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
- ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
- FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); FOR SOFT BREADING: Place cooked drained chicken into a large Ziploc bag to steam (the steam will soften the breading). Before serving, reheat chicken if needed, in sealed Ziploc bag in a microwave oven, using the same setting for reheating 1-2 frozen pastries (just before bag will begin to swell from heat and steam). FOR CRISPY BREADING: Place chicken on wire rack over baking sheet. Transfer into a preheated 170°F oven until all chicken has been fried.
- MAINTAIN frying fat temperature for remaining chicken; REPEAT the same cooking/steaming or warming procedures for the remaining chicken.
- SERVE with lemon wedges if desired, for a squeeze of fresh lemon juice.
- ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.59 Kcal (1292 kJ) | ||
| Calories from fat | 125.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.92g | 21% | |
|---|---|---|---|
| Cholesterol | 0.12mg | 0% | |
| Sodium | 3608.45mg | 150% | |
| Potassium | 146.22mg | 3% | |
| Total Carbs | 35.16g | 12% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 10.39g | 21% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 1.6mg | 9% | |
| Calcium | 56mg | 6% | |
| Amount Per 100 g | |||
| Calories | 75.86 Kcal (318 kJ) | ||
| Calories from fat | 30.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 21% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 887.07mg | 150% | |
| Potassium | 35.95mg | 3% | |
| Total Carbs | 8.64g | 12% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 0.65g | 11% | |
| Protein | 2.55g | 21% | |
| Vitamin C | 1.3mg | 9% | |
| Iron | 0.4mg | 9% | |
| Calcium | 13.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Polenta Bread (ABM)
Very warm water, Extra virgin olive oil, Salt, Bread flour and 4 more.. -
Lentil and Rice Salad
Water, Extra-virgin olive oil, Salt, Grain rice and 7 more.. -
Buttered Polenta
Water, Extra-virgin olive oil, Coarse gray sea salt and 2 more.. -
Easy Pizza Dough for Bread Machine
Water, Extra virgin olive oil, Salt, Bread flour, Sugar and 3 more.. -
Parmesan Thin Crust Pizza Dough
Warm water (110 degrees f.), Extra virgin olive oil, Salt and 3 more.. -
Cheddar Breadsticks
Water, room temperature, Extra virgin olive oil, Salt and 5 more.. -
Low Calorie Low Fat Thin Pizza Crust
Warm water (110 degrees f.), Extra virgin olive oil, Salt and 5 more.. -
Asiago Cheese Bread
Water, Extra virgin olive oil, Salt, Sugar and 5 more.. -
Buttered Polenta
Water, Extra virgin olive oil, Salt and 2 more.. -
Sumac-Dusted Bison with Chanterelle Sauce and Beets
Baby beets (about 3 lb), Water, Extra-virgin olive oil and 21 more.. -
Fresh Lentil Salad
Lentils, uncooked, Red bell pepper, Cucumber, Carrot and 7 more.. -
8 Hour Buns
Sugar, Active dry yeast (1 pk), Warm water, Sugar, Salt and 3 more.. -
Carrots & Walnuts
Carrot, cut in 1/4 to 1/2 inch slices, Water and 5 more..
Also Try
-
-
-
-
-
-
-
My Big Fat Greek Pastitsio
Elbow macaroni, cooked & drained according to package dir... and 12 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
