LA CUCINA EOLIANA E SICILIANA                                                                           
                                                           the food of the eolian islands and sicily

copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved
cosce di pollo fritte con cannella

fried chicken with cinnamon


8     chicken legs with thighs
1     teaspoon powdered cinnamon
1/4  cup sugar
1/4  cup flour  
         pinch of salt
         olive oil as needed


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.
This tasty recipe was contributed by my cousin Antonio from Gesso.