Pollo Fritto Venetian Style

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