Venetian-style Fried Chicken

Ingredients

In this adaptation of Pollo fritto alla Veneta, we have incorporated the unique flavors and ingredients of Venetian cuisine. The traditional Italian dish has been modified to include local Venetian herbs and spices, giving it a distinct regional taste. Additionally, the original recipe often uses breadcrumbs for the coating, but we have opted for a lighter batter to achieve a crispier texture. We alse have the original recipe for Pollo fritto alla Veneta, so you can check it out.

• 4 chicken thighs 4 chicken thighs
• 4 chicken drumsticks 4 chicken drumsticks
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour, cornstarch, salt, black pepper, dried oregano, dried thyme, paprika, garlic powder, and onion powder.
2. 2.
   Pat the chicken thighs and drumsticks dry with paper towels.
3. 3.
   Dredge each piece of chicken in the flour mixture, making sure to coat it evenly.
4. 4.
   Heat vegetable oil in a large skillet or deep fryer to 180°C (350°F).
5. 5.
   Carefully place the coated chicken pieces into the hot oil, frying them in batches to avoid overcrowding the pan.
6. 6.
   Fry the chicken for about 10-12 minutes, or until golden brown and cooked through. Turn the pieces occasionally to ensure even browning.
7. 7.
   Once cooked, transfer the fried chicken to a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Venetian-style Fried Chicken hot with a side of polenta or risotto.

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.
• Cornstarch — Cornstarch helps create a light and crispy coating. If you prefer a thicker coating, you can increase the amount of cornstarch in the recipe.

Tips & Tricks

• To ensure a crispy coating, make sure the oil is hot enough before frying the chicken.
• If you prefer a spicier flavor, you can add a pinch of cayenne pepper to the flour mixture.
• For a healthier alternative, you can bake the chicken in the oven instead of frying it. Preheat the oven to 200°C (400°F) and bake the chicken for 25-30 minutes, or until cooked through and crispy.

Serving advice

Serve the Venetian-style Fried Chicken hot, accompanied by a side of creamy polenta or risotto. Garnish with fresh herbs, such as parsley or basil, for an extra touch of freshness.

Presentation advice

Arrange the golden-brown chicken pieces on a platter, placing them strategically to create an appealing visual display. Serve the polenta or risotto in a separate dish alongside the chicken for a visually pleasing contrast of colors and textures.