Tuscany-Jewish Fried Chicken

marinade——–

3/4 cup lemon juice

1 teaspoon minced garlic

1 teaspoon kosher salt

Chicken————

5-1/4 pounds chicken I used thighs boneless and skinless

to taste salt

to taste ground black pepper

1/4 teaspoon Ground nutmeg fresh

1/4 teaspoon Ground cinnamon

coating———-

4 large eggs

1 cup all purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

to fry———

as needed olive oil make 1-1/2 deep in pan

garnish ————–

1 large lemon cut into wedges

Mix the lemon juice, garlic, and salt

Add the lemon juice, garlic, and teaspoon kosher salt to a ziploc bag. Add chicken seal with as much air removed as possible. Marinate for 2 hours.

Heat oil in pan

To the chicken sprinkle with nutmeg and cinnamon. Or put in the flour

Beat the eggs. Dredge the chicken in flour and then eggs. Let excessive egg drip off.

Put into hot oil and fry turning as necessary.

Move to a paper towel to absorb excessive oils.

Serve with lemon Wedges.

I hope you enjoy!

You can refry the chicken if it s cold later. That is if you want it hot.