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Como fritar el chunchullo recipe

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Como fritar el chunchullo recipe
Ingredients
  • 1/4 cup freshly squeezed lemon juice (2 to3 lemons, based on size)
  • 1/4 cup extra-virgin essential olive oil
  • 1 1/2 teaspoons salt
  • 1 (3 1/2-pound) whole frying chicken, reduce 8 pieces
  • 1 teaspoon freshly ground pepper
  • 2 cups essential olive oil (approximate amount)
  • 1 cup all-purpose flour (approximate amount)
  • Lemon wedges, for garnish
  • 6 sprigs fresh Italian parsley, for garnish
Directions

Inside a large casserole dish. whisk the fresh lemon juice. extra-virgin essential olive oil, and salt to combine. Add some chicken pieces and switch to coat. Cover and refrigerate a minimum of 2 hrs and as much as one day, turning the chicken pieces from time to time.

Inside a large surefire fry pan or any other heavy fry pan, add enough oil in the future 1/3-inch in the sides from the pan. Heat the oil over medium heat. Meanwhile, drain the marinade in the chicken. Pat the chicken dry with sponges. Sprinkle with pepper. Employed in 2 batches, dredge the chicken within the flour to coat completely. Get rid of the surplus flour after which carefully add some chicken towards the herbal. Fry before the chicken is golden brown and merely cooked through, turning from time to time, about 25 minutes. Using tongs, transfer the chicken to some paper towel-lined plate to empty the surplus oil.

Arrange the fried chicken on the warm platter and serve using the lemon wedges and parsley.

Recipe thanks to Giada De Laurentiis

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