We’ll be the first to admit that no one thinks of fried chicken as a particularly Jewish, or Italian, dish. Yet according to many sources, Chanukah Pollo Fritto (Hanukkah Fried Chicken) was precisely what most Jewish Italian households would eat for the holiday of lights, from ancient times until today.
When we stop to think about this more deeply, however, the recipe begins to take on increasingly Jewish contours - and starts to make sense as the main dish for this ancient holiday.
First, chicken is an affordable protein, one that was available in abundance in even poor Jewish households. While pork is of course out of the question, and beef and veal may not have always been widely accessible, chicken is a common ingredient in Italian Jewish recipes.
Second, cooking things that are breaded in a mixture of flour and egg is a pillar of Roman-Jewish cuisine, as immortalized in Carciofi alla Giudia (Jewish-style Fried Artichokes). Extending this technique to chicken cutlets is a mouthwatering, but natural, progression.
And finally, eating fried things is the whole essence of Hanukkah - so why not do so with fried chicken, and (literally) kill two birds with one stone?
What makes this recipe a standout to everyone who tastes it, and what separates it from most fried chicken recipes, is the marinade. A mix of olive oil, garlic, lemon juice and nutmeg, this brine imparts a fragrant, almost dessert-like aroma and aftertaste to our chicken. The nutmeg hits the nose first, and leaves us with a pleasant lingering taste on our tongues that is not unlike that of gingerbread. Lemon imparts a fruity effervescence to the dish, while garlic sends us off on a pungent and delicious major key.
The ancient recipe calls for a whole chicken, cut into parts, but we found the whole affair of removing bones post-frying and the varying cooking times was slightly bothersome, if not off-putting. Instead, we suggest using chicken breasts, which provide a meaty, healthy and delicious alternative.
Traditionally fried in olive oil, Chanukah Pollo Fritto (Hanukkah Fried Chicken) is a delicacy that will uplift your Hanukkah, or any other special occasion. And if you try this recipe fried in the more mundane and widely available vegetable oil, you just may discover a new favorite way to eat a classic recipe.
Ingredients
- ¼ cup olive oil
- ⅛ cup lemon juice from 1 fresh lemon
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 2 teaspoons minced garlic
- 2 pounds chicken breast
- ¾ cup flour
- 2 eggs beaten
- ½ cup vegetable oil or olive oil
- Lemon wedges for serving
- Chopped parsley for serving
Nutritional Facts
Instructions
- Slice chicken breasts in half, across (you should end up with 4 thinner chicken breasts in total).
- Place chicken breasts in a large ziplock bag, and pound with a rolling pin or a meat tenderizer until each piece is about ¼-inch thick.
- Mix olive oil, lemon juice, nutmeg, cinnamon and garlic in a small bowl. Pour into ziplock bags with chicken. Let chicken marinade for at least an hour or overnight in the refrigerator.
- Place flour and egg in two separate large bowls or plates. Dip each piece of chicken first in the flour, shake off the excess, then in the egg.
- Heat vegetable or olive oil in a large, heavy duty pan with tall rims over medium-high until hot. A Dutch oven or cast iron pan would be great to prevent oil from splattering.
- Add chicken to pan, working in batches if necessary (do not crowd the pan), and fry until golden brown on both sides and cooked through, about 10 minutes. The chicken should register a temperature of 145F.
- Transfer cooked Hanukkah Fried Chicken to a paper towel-lined plate to drain. Transfer to a wire rack set over a baking sheet. Sprinkle chicken with salt. Allow chicken to rest 3 minutes before serving.
- Serve Hanukkah Fried Chicken immediately with lemon wedges.
- Enjoy!
