Gabe's Italian Fried Chicken

By Food Network · 120 min

Ingredients

Instructions

1. In a large zip-top bag, combine the chicken, lemon juice, garlic, 1 teaspoon salt, pepper, cinnamon and nutmeg. Shake well and refrigerate for 1 to 2 hours.
2. Heat about 1 1/2 inches of oil in a wok, Dutch oven or cast-iron skillet to 375°F (190°C), checked with a deep-fry thermometer.
3. Put the flour and cornstarch in a wide shallow bowl, season with salt and pepper. Put the beaten eggs in another wide bowl.
4. Drain the chicken. Dredge each piece in the flour, shake off the excess, dip in the egg and let the excess drip off. Dredge again in flour and add to the hot oil; the temperature will drop.
5. Fry the chicken, turning occasionally and keeping the oil between 325°F and 350°F (163-177°C), until golden brown and the pieces reach 155°F (68°C) inside on an instant-read thermometer, about 15 minutes.
6. About 5 minutes before the chicken is done, add the rosemary and smashed garlic to the oil.
7. Drain the chicken and fried herbs on paper towels, then move to a wire rack over a baking sheet and sprinkle with salt.
8. Let the chicken rest until the internal temperature reaches 165°F (74°C), then rest for 3 minutes more. Serve with the fried rosemary, garlic and lemon wedges.

Summarized from Food Network's video. Watch it for the details.

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