Greek Fried Chicken
If you have been following my posts for some time now, you probably know that fried chicken is my all-time favorite childhood food. Well, it might be one of my favorite comfort foods as well. I have my go to fried chicken recipe but I wanted to jazz it up a bit, and incorporate some bright flavors underneath the crisp outer coating, and hence the name Greek fried chicken.
This chicken is marinated overnight in some basic Greek flavors that includes lemon juice, oregano, and a couple of other great ingredients. Let’s get started.
- 1 whole chicken, cut up for frying (breasts, wing, legs, thighs)
- 1 lemon, juiced
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 1 small onion, rough chop
- 1 1/4 cup of all purpose flour
- oil for drying
To a large zip lock bag, add in everything but the flour and frying oil. Mix well, seal, and place in the refrigerator overnight.
The following day, remove the chicken pieces from the marinade and place them on a plate. To another large zip lock bag, add the flour, and season with a bit more salt and pepper. Take a couple of pieces of the chicken and add them to the zip lock bag. Seal and give it a good shake, making sure you have coated the chicken with the flour. Remove, shaking off the chicken pieces to remove any excess flour, and place on a wire rack. Continue with the remaining pieces of chicken.
To a large cast iron skillet, add about an inch of oil, being careful not to add too much as it will rise when you add the chicken. Heat on medium heat until the oil reaches about 360 degrees. Add in your pieces, placing the darker meat in the center of the skillet, and carefully arrange the other pieces around the perimeter. If you have an oil splatter screen, use it, and just place onto the top of the skillet. Cook for about 4-6 minutes on each side. Don’t mess with it and keep turning it, just let it be. Reduce the heat to a medium low after turning the second time around, let the chicken cook for about another 12-15 minutes. When the chicken is done, remove the pieces from the skillet, and place on a wire rack the let any excess oil drain. Plate and serve.
I think my dinner table was pleasantly surprised when they bit into the chicken. Not only did it have the perfect crunch that you expect in great fried chicken, but it was packed full of great flavors. You really got great lemon, garlic and onion flavor in every bite. Hope you enjoy.