- 1 frying chicken, weighing no more than 3 pounds, skinned and cut up for frying
- 1/4 cup extra virgin olive oil
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup dry white wine
- 2 large garlic cloves, minced
- 1 small onion, thinly sliced
- 1 bay leaf, crumbled if dried, chopped if fresh
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried 6 juniper berries, crushed
- 6 coriander seeds, crushed
- Black pepper
- 1 cup all-purpose flour
- Olive or peanut oil (or a combination), for frying
- Parsley or fresh oregano sprigs and 1 1emon cut into wedges, for garnish
One: Wash the chicken and pat dry. Put them in a large non-reactive glass or stainless steel bowl. In a separate bowl, combine the olive oil, lemon juice, wine, garlic, onion, bay leaf, oregano, juniper berries, coriander seeds, and a few liberal grindings of pepper. Whisk until well-mixed and pour over the chicken, fuming the chicken until it is uniformly coated with the marinade. Cover and refrigerate, marinating for 2 hours or overnight.
Two: Drain the chicken, pat dry, and sprinkle liberally with salt. Spread the flour on a plate or place it in a paper or large Zip-lock plastic bag. Fill a large cast-iron skillet with enough olive or peanut oil (or combination of both) to come halfway up the sides, about 1 inch deep. Over medium-high heat, bring the oil to 375°F (hot but not smoking).
Three: Beginning with the dark meat roll the chicken in the flour or drop it a few pieces at a time into the bag of flour, close the top, and shake until it is coated. Shake off the excess flour and slip the chicken into the hot fat
Four: Fry until the bottom is sealed and beginning to color, about 4 minutes. Turn, and brown the second side. Reduce the heat to medium (325°F) and fry, turning once, until the chicken is cooked through and golden, about 15 minutes more.
Lift the chicken from the fat and drain well on a wire rack. Transfer to a platter and garnish with the sprigs of herb and lemon wedges and serve at once.