Lemon-Marinated Tuscan-Jewish Fried Chicken

"Lemon-marinated fried chicken, a gift from the Tuscan Jews. [Photograph: Vicky Wasik] Tuscany and fried chicken: two things that are almost universally loved, but otherwise have very little to do with each other. Or do they? Turns out there's an awesome fried chicken dish that comes to us straight from the Jewish community of Tuscany. Known as Pollo Fritto per Chanukkà (fried chicken for Hanukkah), it features meat that's brined in lemon juice with garlic and spices, then fried in a simple coating of flour and egg. The bright, lemony flavor is a perfect counterpoint to the rich juiciness of the fried chicken. Fried chicken, Tuscan style. Why This Recipe Works * A short marination time is enough to deeply flavor the meat without making it tough from the acid in the lemon juice. * Spices add subtle depth and complexity to the marinade. * The salt in the marinade turns it into a brine, which helps keep the chicken juicy. Notes: If you don't want to break down a whole chicken, you can ask the butcher to do it for you, or buy roughly 3 1/2 pounds of chicken breasts, wings, drumsticks, and/or thighs from the supermarket meat case. The choice of oil is a matter of personal preference: Olive oil will add a distinct Mediterranean flavor to the dish, but will also cover up some of the bright, lemony flavor. Meanwhile, neutral oils, like vegetable, peanut, and canola, will let more of that flavor come through...."