Fried chicken… made Tuscan-style with warm spices and fried herbs!

RECIPE 👇

Pollo Fritto
Recipe courtesy of Gabriele Bertaccini
Level: Intermediate
Total: 1 hr 50 min
Active: 35 min
Yield: 4 servings

Ingredients

1 whole chicken (about 4 pounds), cut into 8 pieces (legs split into drumsticks and thighs, breast halved plus wings), backbone reserved for stock
1/4 cup plus 1 tablespoon fresh lemon juice (from 3 lemons)
2 medium cloves garlic, minced
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Vegetable, peanut, canola or olive oil, for frying
1 cup all-purpose flour
2 tablespoons cornstarch
4 large eggs, beaten
1 small bunch rosemary
1 bulb garlic, smashed
Lemon wedges, for serving

Directions

Special equipment: a deep-fry thermometer; an instant-read thermometer

In a 1-gallon zip-close bag, combine the chicken, lemon juice, garlic, salt, a generous grinding of pepper, the cinnamon and nutmeg. Seal the bag and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours.

When ready to fry the chicken, fill a wok, Dutch oven or large cast-iron skillet with about 1 1/2 inches of oil and heat the oil until it registers 375 degrees F on a deep-fry thermometer. Place the flour and cornstarch in a wide, shallow bowl and season with salt and pepper. Place the eggs in another wide bowl.

Drain the chicken pieces. Mix the flour and cornstarch in a shallow bowl and season with salt and pepper. Dredge each piece of chicken in the flour, shaking off excess, then dip in egg to coat. Let excess egg drizzle off. Dredge again in flour and add to the hot oil; the oil temperature will drop. Fry the chicken, turning the pieces occasionally and maintaining an oil temperature between 325 and 350 degrees F, until the chicken is golden brown outside and the pieces register an internal temperature of 155 degrees F on an instant-read thermometer, about 15 minutes. About 5 minutes before the chicken is done frying, add the rosemary and garlic to the oil.

Transfer the fried chicken pieces and fried rosemary and garlic to a pan lined with paper towels to drain, then transfer to a wire rack set over a baking sheet. Sprinkle with salt. Allow the chicken to rest and for the internal temperature to rise to 165 degrees F, then allow to rest for a full 3 minutes longer. Serve the chicken along with the fried rosemary and garlic and lemon wedges. Alternatively, allow to the chicken pieces to cool to room temperature, then re-fry in hot oil until heated through just before serving.

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Guy Fieri visits The Oinkster in Eagle Rock, CA, a spot known for taking its time with fast food-style favorites, including their famous pulled pork and pastrami sandwich that Guy says you’ll “flip” for.
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

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Michael Symon’s City Chicken isn’t chicken at all! It’s skewered pork tenderloin coated in seasoned breadcrumbs, pan-fried until golden and finished until tender for a crispy, juicy comfort dinner.
#MichaelSymon #SymonsDinners #FoodNetwork
Get the recipe ▶ https://foodtv.com/4402DIz
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

City Chicken

RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 10 min
Active: 30 min
Yield: 4 servings

Ingredients

2 pounds cleaned pork tenderloin, cut into even 1-inch cubes
1/2 cup all-purpose flour
1 tablespoon plus 1 1/2 teaspoons sweet paprika
Kosher salt and freshly cracked black pepper
2 cups plain breadcrumbs
2 large eggs, beaten
Olive oil, for cooking

Directions

Special equipment: eight 6-inch skewers

Set up a grill for indirect heat, with one side on and one side off. If using charcoal, pile coals on one side only.

Thread pork cubes onto skewers, dividing evenly, and set aside.

In one bowl, whisk flour with 1 tablespoon paprika and season with salt and pepper. In a second bowl, combine breadcrumbs with 1 teaspoon paprika and season with salt and pepper. In a third bowl, whisk eggs with remaining 1/2 teaspoon paprika and season with salt and pepper.

Season pork skewers with salt and pepper. Dredge each skewer in flour, then egg, then breadcrumbs, shaking off excess between steps.

Heat a large cast-iron pan over direct heat on the grill and add enough olive oil to come about 1/8 inch up the side. Once hot, add skewers in batches and brown on all sides, about 2 to 3 minutes per side, without overcrowding.

Once all skewers are browned, return them to the pan, move the pan to indirect heat, and finish cooking until the internal temperature reaches 150 degrees F, about 15 to 20 minutes more. Serve.

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Michael Symon’s 5-Star City Chicken Isn’t Actually Chicken 🤔 Symon’s Dinners Cooking Out
khttps://youtu.be/LHxqCYxE184

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Guy Fieri heads to the Embarcadero in San Francisco to check out Pier 23 Cafe Restaurant & Bar, an outdoor bar with fantastic fresh seafood. He samples fish tacos made with fresh, semi-rare catch-of-the-day topped with fresh corn relish and slammin’ homemade slaw.
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Visit Pier 23: https://www.pier23cafe.com
Follow them: https://www.instagram.com/pier_23_cafe

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Guy Savors KNOCKOUT Fish Tacos in San Francisco | Diners, Drive-Ins and Dives | Food Network


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How to Cook Like an Italian: Part 6 🇮🇹
Oozing egg yolk! Creamy ricotta filling! Raviolo al uovo is a show-stopping pasta dish that feels as special as it looks 💛 Each delicate pasta parcel holds creamy ricotta filling with a whole egg yolk tucked inside. When cut open, the yolk flows into the pasta for a built-in sauce. Traditionally served simply with butter, Parmesan and herbs, it’s an elegant yet surprisingly achievable dish that turns a few humble ingredients into something unforgettable. Gabe finishes this epic meal with a Blood Orange Granita that’s bright, refreshing and incredibly simple.

Get the recipes:
▶ Raviolo al Uovo: https://foodtv.com/4h1BBbp
▶ Blood Orange Granita: https://foodtv.com/4y8n3x3

ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹

0:00 – Intro
0:47 – Combine Dough Ingredients
2:13 – Knead the Dough
3:30 – Rest the Dough
3:47 – Make Cheese & Egg Filling
5:34 – Transfer to Piping Bag
6:07 – Run Dough Through Pasta Machine
8:12 – Prep Sheets with Pasta Cutter
8:17 – Pipe Cheese Mixture onto Sheets
8:27 – Add Egg Yolk to Piped Mixture
8:33 – Bind Together Pasta Sheets with Egg Wash
8:47 – Drape Second Sheet on Top & Shape with Cutter
9:52 – Boil Water with Salt
10:05 – Melt Butter with Sage for Sauce
10:30 – Add Ravioli into Boiling Water
11:07 – Add Ravioli to Sauce
11:25 – Plate and Top with Parmesan
11:33 – Taste Test!
12:19 – Combine Blood Orange Juice with Sugar
12:58 – Transfer to Pan & Place in Freezer
13:09 – Scrape Mixture After 45 Minutes
13:15 – Repeat
13:37 – Add Optional Prosecco or Whipped Cream
14:14 – Taste Test!

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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Ravioli #Eggs

How to Make Egg Yolk-Stuffed Raviolo Like an Italian (with Chef Gabe Bertaccini) 🇮🇹


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