Name: Greek Marinated Fried Chicken - Kotopoulo Tiganito Marinato
Yield: Serves 4 to 5
Ingredients: 1 frying chicken, weighing no more than 3 pounds, skinned and cut up for frying; 1/4 cup extra virgin olive oil; 1/2 cup freshly squeezed lemon juice; 1/2 cup dry white wine; 2 large garlic cloves, minced; 1 small onion, thinly sliced; 1 bay leaf, crumbled if dried, chopped if fresh; 1 tablespoon chopped fresh oregano or 1 teaspoon dried 6 juniper berries, crushed; 6 coriander seeds, crushed; Black pepper; Salt; 1 cup all-purpose flour; Olive or peanut oil (or a combination), for frying; Parsley or fresh oregano sprigs and 1 1emon cut into wedges, for garnish

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Greek Marinated Fried Chicken - Kotopoulo Tiganito MarinatoCookbook cover image courtesy of Random House

Although the method is very similar to the classic marinated and fried chickens of France, the marinade here has a particularly Greek aroma with its oregano, juniper berries, and coriander seeds. The marinade is also lovely on grilled chicken.

Notes:

The Greeks also half-fry and bake this chicken, which is a good way to prepare it when you have company or are preparing another dish that will require all of your attention. Position a rack in the center of the oven and preheat the oven to 350°F. Fry the chicken in step 4 until it is lightly browned on both sides, about 3 minutes per side. Transfer it to a baking sheet and bake it in the center of the oven until the chicken is cooked through, about 45 to 50 minutes.

Recipe notes

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