Tuscan Fried Chicken

Ingredients

• 6-8 chicken pieces (thighs and drumsticks) (about 700g–900g / 1½–2 lbs (skin on and bone in))
• 1 sprig rosemary (finely chopped)
• 1 whole lemon juice and peel (cut into strips (use veg peeler))
• 2 garlic cloves (thinly sliced)
• 1 tablespoon olive oil
• sea salt and pepper
• 2 large eggs (beaten)
• 1/2 cup (60g) all purpose flour (for dredging)
• 4 pints (2 litres) oil for frying ((e.g light olive oil or sunflower oil))
• lemon wedges ((for serving))
• Zucchini blossoms ((courgette flowers))
• Fresh sage leaves
• 1/3 cup (40g) all purpose flour
• 1/3 cup (80ml) cold beer or cold sparkling water

Steps

1. 1

   Add the chicken pieces to a large bowl. Add the rosemary, lemon zest and juice, garlic, olive oil, salt, and pepper. Toss well to coat and cover. Leave to marinate for at least 1–2 hours or overnight in the fridge.

2. 2

   Bring the chicken out of the fridge around 30 minutes before frying so it's not too cold. Heat the oil in a deep, heavy-based pot or large pan to 170°C (340°F). Use a thermometer to help.

3. 3

   Remove the chicken from the marinade. Dredge each piece lightly in flour, then dip into the beaten eggs, coating all over.

4. 4

   Carefully lower the chicken pieces into the hot oil. The temperature will drop; aim to keep it around 150°C (300°F) during cooking. Fry for 16–18 minutes, turning occasionally, until golden brown and cooked through.

5. 5

   Using tongs, lift the chicken out of the oil and hold it for a few seconds to allow excess oil to drip off. Transfer to a plate lined with kitchen paper. Rest for a few minutes, then season with extra sea salt.

6. 6

   NOTE: if using zucchini blossoms, make sure to remove the inner stamen before frying.

7. 7

   While the chicken is resting, increase the oil temperature to 170–180°C (340–355°F). In a small bowl, whisk together the flour and cold beer (or sparkling water) to make a light batter. Dip zucchini blossoms and sage leaves into the batter, letting the excess drip off, and fry for about 1 minute, turning once or twice, until crisp and golden. Drain on kitchen paper.

8. 8

   Arrange the chicken on a platter with the fried vegetables on the side. Serve hot with extra lemon wedges.