Although the method is very similar to the classic marinated and fried chickens of France, the marinade here has a particularly Greek aroma with its oregano, juniper berries, and coriander seeds. The marinade is also lovely on grilled chicken.

　　

Ingredients

Serves 4 to 5

　　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

　　Salt

　　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

　　

Step 1

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.

　　

Step 2

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).

　　

Step 3

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

　　

Step 4

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.

　　

Step 5

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.

　　

Nutrition Per Serving

Per serving: 380.0 calories

　　160.0 calories from fat

　　18.0 g total fat

　　2.5 g saturated fat

　　0.0mg cholesterol

　　300.0 mg sodium

　　52.0 g total carbohydrates

　　2.0 g dietary fiber

　　17.0 g sugars

　　5.0 g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Notes:

　　The Greeks also half-fry and bake this chicken, which is a good way to prepare it when you have company or are preparing another dish that will require all of your attention. Position a rack in the center of the oven and preheat the oven to 350°F. Fry the chicken in step 4 until it is lightly browned on both sides, about 3 minutes per side. Transfer it to a baking sheet and bake it in the center of the oven until the chicken is cooked through, about 45 to 50 minutes.

　　Fried Chicken by Damon Lee Fowler Copyright © 1999 by Damon Lee Fowler. Published by Broadway Books. All Rights Reserved.Damon Lee Fowler is the author of Beans, Greens, and Sweet Georgia Peaches and Classical Southern Cooking, which was nominated for two IACP/Julia Child Cookbook Awards and a James Beard Award. A nationally recognized authority on Southern cooking, he lives in Savannah, Georgia.