| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| cosce di pollo con cannella fried chicken with cinnamon ingredients: 8 chicken legs with thighs 1 teaspoon powdered cinnamon 1/4 cup sugar 1/4 cup flour pinch of salt olive oil as needed This tasty recipe was contributed by my cousin Antonio from Gesso. |
| text, recipes and original photographs copyright © 2000-2007 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Gently boil the chicken for 10 minutes in a pot of salted water. Drain and pat dry the chicken pieces, then dust with flour. Heat some olive oil in a large frying pan over low-moderate heat and fry the chicken until thoroughly cooked and golden brown. Combine the cinnamon and sugar in a shallow bowl. Place the chicken on paper towels to absorb any excess oil and pat them dry. Roll the chicken pieces in the sugar and cinnamon and evenly coat them. Serve hot or warm, depending on the season. |
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