Best 2 Greek Marinated Fried Chicken Kotopoulo Tiganito Marinato Recipes

Greek Marinated Fried Chicken - Kotopoulo Tiganito Marinato image

Provided by Damon Lee Fowler

Yield Serves 4 to 5

Number Of Ingredients 14

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

Steps:

One: Wash the chicken and pat dry. Put them in a large non-reactive glass or stainless steel bowl. In a separate bowl, combine the olive oil, lemon juice, wine, garlic, onion, bay leaf, oregano, juniper berries, coriander seeds, and a few liberal grindings of pepper. Whisk until well-mixed and pour over the chicken, fuming the chicken until it is uniformly coated with the marinade. Cover and refrigerate, marinating for 2 hours or overnight.
Two: Drain the chicken, pat dry, and sprinkle liberally with salt. Spread the flour on a plate or place it in a paper or large Zip-lock plastic bag. Fill a large cast-iron skillet with enough olive or peanut oil (or combination of both) to come halfway up the sides, about 1 inch deep. Over medium-high heat, bring the oil to 375°F (hot but not smoking).
Three: Beginning with the dark meat roll the chicken in the flour or drop it a few pieces at a time into the bag of flour, close the top, and shake until it is coated. Shake off the excess flour and slip the chicken into the hot fat
Four: Fry until the bottom is sealed and beginning to color, about 4 minutes. Turn, and brown the second side. Reduce the heat to medium (325°F) and fry, turning once, until the chicken is cooked through and golden, about 15 minutes more.
Lift the chicken from the fat and drain well on a wire rack. Transfer to a platter and garnish with the sprigs of herb and lemon wedges and serve at once.

Lemon Garlic Chicken (Greece - Kotopoulo Skorthato) image

Provided by diner524

Categories < 4 Hours

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

3 1/4-3 3/4 lbs chicken quarters
3 1/2 lbs potatoes
juice from 2-3 medium lemon
2 teaspoons salt
1 tablespoon oregano
1/2 teaspoon pepper
8 garlic cloves, finely chopped
1/4 cup olive oil
1/4 cup butter, melted
1 1/2 cups water

Steps:

Preheat oven to 355°F (180°C).
Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C) for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.
Note: Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.