Marinated Fried Chicken with Herbs
All recipes developed by Rocco DiSpirito
4 Foster Farms* boneless, skinless chicken breast halves
1 cup Martini & Rossi rosso vermouth
1/3 cup fresh lemon juice
3/4 gallon canola oil
1 1/2 cups flour
2 tablespoons freshly ground pepper
1 1/3-ounce package poultry seasoning
3 eggs, well beaten
1. Place chicken in a large heavy-duty zip-top plastic bag and pour vermouth
and lemon juice into the bag to cover the chicken. Press to release as much
air as possible and seal the bag. Marinate chicken in the refrigerator for about
2. In a large pot, heat oil to 400°F.
3. In a shallow dish, mix together flour, pepper and poultry seasoning.
4. Remove chicken from the bag and pat dry. Dip chicken in the eggs, turning
to coat. Next, dredge chicken in the seasoned flour.
5. Add chicken to the hot oil. Fry until it is cooked through, about 15 minutes.
(The oil temperature will drop dramatically when the chicken is added to the
pot. Maintain it at about 300°F for the duration of the cooking time. Watch
the oil temperature so the chicken doesn’t burn.)
6. When the chicken is cooked through, remove it from the oil, drain on a
paper-towel-lined platter or baking sheet and season generously with salt.
Makes 4 servings.
Tip: You can substitute Foster Farms boneless, skinless thighs. Cooking time
will be about 10 minutes for thighs.
Brands may vary by region; substitute a similar product.
Recipes excerpted from Rocco’s Real-Life Recipes , © 2007 by Meredith Corporation.
All rights reserved. Reprinted with permission.
Chicken with Garlic and Spaghetti
1 pound dried spaghetti
1 1/2 pounds Foster Farms* frozen chicken tenderloins, thawed
according to package directions
2 cups frozen green peas
3 ounces garlic-infused olive oil
Handful of whole flat-leaf parsley leaves
Freshly ground pepper
Handful of freshly grated Parmigiano-Reggiano cheese
1. In a stockpot or Dutch oven, heat 5 quarts of water. When it comes to
a boil, add 1 tablespoon salt. Add spaghetti to the water and stir continuously
for 2 minutes. Cook for another 4 minutes, or until when you bite a piece
you see a thin ring of white uncooked pasta in the center of the spaghetti
strand. Add chicken and peas to the pasta water and bring water back to
a simmer. Simmer for 2 minutes. Drain the pasta, peas and chicken.
2. Heat a large sauté pan over medium heat. Add garlic oil and let it get
hot. Add parsley leaves and let them sizzle for a second or two, then add
the drained pasta, peas and chicken.
3. Toss pasta in the pan for about 2 minutes. Season to taste with salt,
pepper and Parmigiano-Reggiano. Makes 4 servings.
* Brands may vary by region; substitute a similar product.