Italian
Tuscan Fried Chicken and Rabbit
by Federico Fusca Chef · 332K subscribers on YouTube
A traditional Tuscan farmyard fry: crispy golden chicken and rabbit, along with seasonal vegetables and sage, all coated in a light batter and deep-fried to perfection.
- Difficulty
- medium
Ingredients
13 items- 1 pcsChickenwhole chicken, cut into pieces
- 1 pcsRabbitwhole rabbit, cut into pieces
- Chicken and Rabbit Liverschicken and rabbit livers, reserved
- 1 pcsEggplant1 eggplant, cut into batons
- 1 pcsZucchini1 zucchini, cut into batons
- 1 pcsCarciofi1 artichoke, cut into batons
- 3 pcsEgg3 eggs
- Flouras needed for the batter
- Saltto taste
- Pepperto taste
- Wateras needed
- Peanut Oilfor deep frying
- Sage(optional) — a few sage leaves, if there is leftover batter
Method
- Clean the chicken and rabbit, cut into pieces. Reserve the livers.
- Cut the eggplant, zucchini, and artichoke into batons.
- Heat peanut oil in a deep pot for deep frying.
- In a bowl, whisk eggs with salt and pepper. Gradually add flour and mix until smooth. Add enough water to obtain a soft, creamy batter.
- Add the chicken pieces, rabbit pieces, livers, and vegetables to the batter. Mix thoroughly with your hands to coat everything.
- Once the oil is hot (medium heat), fry the meat pieces first, in batches, for about 10 minutes until golden and cooked through. Transfer to paper towels.
- Fry the vegetables briefly until golden (about 2-3 minutes). Drain on paper towels.
- If there is leftover batter, dip sage leaves in it and fry until crispy.
- Season everything with salt and serve hot.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
