Fried Chicken for Hanukkah from The New Mediterranean Jewish Table

by Joyce Goldstein, author of The New Mediterranean Jewish Table: Old World Recipes for the Modern Home

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Fried Chicken for Hanukkah (Pollo Fritto Di Hanucca)

The dishes served at Hanukkah are fried to remind the Jews of the oil lamp that burned
for eight days in the Second Temple in Jerusalem, even though the amount appeared
sufficient for only one day. This recipe for fried chicken, Italian style, is rather bland, so
I have brined the chicken for added moisture and flavor. I have also added grated lemon
and orange zests, garlic powder, onion powder, and nutmeg to the flour.

Serves 4 to 6

Brine

1 cup kosher salt
⅓ cup sugar
8 cloves garlic, unpeeled and smashed
2 tablespoons black peppercorns
2 cinnamon sticks
4 allspice berries
5 bay leaves
2 lemons, halved
8 fresh thyme sprigs
8 fresh parsley sprigs
4 quarts water

Chicken

1 fryer chicken, 3½ to 4 pounds, cut
into 8 to 10 serving pieces, or 4 pounds
assorted chicken parts
3 eggs
¼ cup fresh lemon juice
Salt and freshly ground black pepper
3 cups all-purpose flour
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
3 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon freshly grated nutmeg
Canola oil for deep-frying
Lemon wedges for serving

Combine all of the brine ingredients in a large saucepan and bring to a boil over high
heat, stirring to dissolve the salt and sugar. Remove from the heat and let cool completely. Place the chicken pieces in a large bowl or plastic container, pour the cooled
brine over them, cover tightly, and refrigerate overnight.
Remove the chicken from the brine, rinse, and pat dry. Discard the brine. Place a
large rack on a large sheet pan. In a shallow bowl, whisk together the eggs and lemon
juice until blended, then season with salt and pepper. In a second bowl, combine the
flour, citrus zests, garlic and onion powders, and nutmeg, season with salt and pepper,
and mix well. Divide the seasoned flour between 2 shallow bowls or deep platters. One
at a time, dip the chicken pieces in the flour, coating both sides and tapping off the
excess. Next, dip into the beaten egg, allowing the excess to drip off, and then finally,
dip in the second bowl of seasoned flour. As each piece is dipped, set it aside on the
rack. Let the pieces stand for 15 to 20 minutes to allow the coating to set.
Pour the oil to a depth of 2 to 3 inches into a large, deep sauté pan and heat to 375°F.
Preheat the oven to 250°F. Line a large sheet pan with paper towels. In batches, slip the
chicken pieces into the hot oil and fry, turning as needed, until golden on all sides and
cooked through, 15 to 20 minutes. Using tongs, transfer to the prepared sheet pan and
keep warm in the oven until all of the chicken pieces are fried. Arrange the chicken on a
platter and serve hot with lemon wedges.


JG1Joyce Goldstein was chef and owner of the groundbreaking Mediterranean restaurant Square One in San Francisco. Prior to opening Square One, she was chef at the Chez Panisse Café and visiting executive chef at the Wine Spectator Restaurant at the Culinary Institute of America in Napa. Today she is a cooking teacher, consultant to the restaurant and food industries, and prolific cookbook author. Her most recent book is Inside the California Food Revolution: Thirty Years that Changed Our Culinary Consciousness (UC Press, 2013).