Recipe

Pollo Fritto Venetian Style

Crispy Venetian Fried Chicken: A Taste of Italy

4.7 out of 5

Indulge in the flavors of Italy with this authentic Venetian dish, Pollo Fritto alla Veneta. This recipe showcases the culinary heritage of the Veneto region, where tender chicken pieces are coated in a crispy, golden crust, resulting in a mouthwatering delight.

Meat Dish› Poultry Dish› Chicken Dish› Fried Chicken Dish› Pollo fritto alla Veneta

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

20 minutes

Cooking time

45 minutes

Total time

65 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Omnivore, Low carb, High protein, Keto-friendly, Gluten-free (if using gluten-free flour)

Allergens

Dairy (buttermilk)

Not suitable for

Vegetarian, Vegan, Dairy-free, Paleo, Nut-free

Ingredients

4 chicken thighs 4 chicken thighs
4 chicken drumsticks 4 chicken drumsticks
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
1 teaspoon salt 1 teaspoon salt
1 teaspoon black pepper 1 teaspoon black pepper
1 teaspoon paprika 1 teaspoon paprika
1 teaspoon dried oregano 1 teaspoon dried oregano
1 teaspoon dried thyme 1 teaspoon dried thyme
1 teaspoon garlic powder 1 teaspoon garlic powder
1 teaspoon onion powder 1 teaspoon onion powder
1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
Vegetable oil, for frying Vegetable oil, for frying

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 25g, 6g
Carbohydrates (total, sugars): 20g, 1g
Protein: 35g
Fiber: 1g
Salt: 1.5g

Preparation

1.
In a large bowl, combine the flour, salt, black pepper, paprika, dried oregano, dried thyme, garlic powder, and onion powder.
2.
Dip each chicken piece into the buttermilk, allowing any excess to drip off.
3.
Coat the chicken in the flour mixture, pressing gently to adhere the coating.
4.
Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat.
5.
Fry the chicken in batches until golden brown and cooked through, about 12-15 minutes per batch.
6.
Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
7.
Serve hot and enjoy!

Treat your ingredients with care...

Chicken — For best results, use bone-in, skin-on chicken pieces as they provide extra flavor and moisture to the dish.

Tips & Tricks

For an extra crispy crust, double coat the chicken by dipping it in the buttermilk and flour mixture twice.
If you prefer a spicier kick, add a pinch of cayenne pepper to the flour mixture.
Serve the Pollo Fritto alla Veneta with a squeeze of fresh lemon juice for a tangy twist.
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
To keep the fried chicken warm and crispy, place it on a wire rack in a preheated oven at 200°F (95°C) while frying the remaining batches.

Serving advice

Serve the Pollo Fritto alla Veneta with a side of creamy mashed potatoes and a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the golden-brown chicken pieces on a platter, garnished with fresh herbs such as parsley or basil. Serve with lemon wedges on the side for an inviting presentation.