Florentine Chicken

Preamble
Though this method of frying chicken is said to originate in Florence (Tuscany) it is used all over the world. It is said that an American on holidays in Florence tried the fried chicken there, found out the secret of marinating in lemon, went back home and started a fast food empire with this inspiration.

Ingredients
1 kilo chicken on the bone
juice of 2 lemons
plain flour for dipping chicken and artichokes
2 eggs lightly beaten
dry white bread crumbs
approx. 1 litre Salvo vegetable oil
3 globe artichokes blanched and quartered
seasonal green vegetables (could be asparagus stalks, green beans) fine spring onions
batter of warm water, yeast and flour

Method

Cut the chicken into joints (the classic Italian method yields 8 pieces but the breasts can be cut in half to make 10)

Marinate in lemon juice, salt and pepper for at least 2 hours.

Prepare batter for frying green vegetables by combining dry yeast in warm water with a little flour and a pinch of salt. This should be done half an hour before you need it. If you use spring onions don't dip the green part in the batter in order to keep a nice colour contrast.

Drain in a colander to dry the flesh, then dip in flour, eggs and bread crumbs.

Get oil (enough to cover the chicken) very hot in a deep, heavy pot then purify (see above)

Put chicken in and lower heat.

Chicken needs about 8 minutes cooked slowly. Test with a skewer to see if the flesh is cooked. If you fry too quickly, the crumbs will brown too much, but you can take out and finish in oven.

Drain well on paper

Crumb the artichokes (in same way as chicken) , fry and drain

The othee vegetables are used raw and are dipped in the yeast batter, then fried, drained and served immediately with the chicken.

Can be accompanied by lemon wedges

ARTICHOKES fried by the method above are delicious as a dish on their own, just golden fried with sliced pecorino cheese on top. They make a lovely aperitif.