Ingredients
- 1 whole chicken (2 lb 10 oz–3 lb 5 oz (1.2-1.5 kg)) or 2 lb 3 oz (1 kg) chicken pieces
- 2–3 eggs
- ½ bunch oregano
- 1–2 tablespoons grainy mustard
- ½ cup all-purpose flour
- 7 oz (200 g) bread crumbs (from the bakery or homemade)
- about 4 cups sunflower oil or 2 lb 3 oz (1 kg) clarified butter
- 1 lemon, in wedges, to garnish
- freshly ground salt and pepper
How to Make It
- Cut the chicken into eight pieces. Begin with two deep cuts, one on each side of the breastbone, to remove the chicken breasts.
- Crack the eggs in a shallow bowl and beat with a fork. Pick the oregano leaves from the stems and chop; mix into the eggs along with the mustard. Pour the flour into one deep plate and the bread crumbs into another. Sprinkle the chicken with salt and pepper, dredge the chicken in the flour on both sides, and shake off the excess. Repeat in the egg mixture and then in the bread crumbs. Do not press down the breading to ensure that the chicken stays light and crispy when fried.
- Heat the oil in a deep frying pan to 280°F (140°C) (a bread crumb will sizzle in the oil immediately but will not turn black right away). Fry the chicken for 15–20 minutes until golden brown, turning once or twice.
- Carefully remove the fried chicken with a slotted spoon and let drip dry on paper towels. Serve with lemon wedges. Goes well with potato salad and pear ketchup.
