Golden-brown pieces of chicken with a thin, crisp crust and a fresh marinade of lemon, garlic and sage. Serve warm as a shareable side, with lemon wedges on the side.
Pollo fritto simply means fried chicken, but there isn’t one set Tuscan recipe that’s made the same way everywhere. This version is Italian-inspired: small pieces of chicken take on the flavors of lemon, garlic and sage, then get a light coating of flour. It’s a recognizable style of preparation, not a claim to a fixed regional tradition. As a side, the portions are modest; serve the chicken alongside other antipasti, grilled vegetables or a simple green salad, for example.
Boneless, skinless chicken thighs stay juicy during frying and are more forgiving than chicken breast, which can dry out more quickly. Cut the meat into pieces about three centimeters across so they cook through in a short time. Lemon juice and zest add acidity and fragrance; don’t marinate the chicken for much longer than an hour, as the acid gradually changes the texture of the meat. Half an hour in the fridge is enough to add flavor. The garlic and finely chopped sage will spread nicely through the marinade.
A mixture of flour and cornstarch gives the chicken a thin, crisp crust without a heavy breading. First let excess marinade drip off the chicken, then coat the pieces all over in the flour mixture. Fry in small batches: if the pan gets too crowded, the oil temperature drops and the crust turns greasy rather than crisp. A kitchen thermometer helps keep the oil around 170–175 °C. If in doubt, check a thick piece of chicken too; the center should reach 74 °C.
Use neutral oil suitable for deep-frying, such as peanut or sunflower oil. If you don’t have cornstarch, you can dust the chicken with flour alone; the crust will be a little less crisp. Sage is important to the character of this dish. Fry a few leaves briefly in the hot oil and let them drain: they’ll turn crisp and add a herby note. Keep a close eye on them, as thin leaves brown quickly.
Serve the chicken straight away, with lemon wedges to squeeze over the meat at the table. The fresh acidity cuts through the fried crust, while the sage rounds out the aroma. A platter of roasted peppers, marinated artichokes or crusty bread makes for a varied antipasti meal. It’s best to fry the chicken just before serving; the crust loses its crisp texture if stored.
Cut the chicken thigh fillets into pieces about 3 cm across. In a bowl, combine with the lemon zest, lemon juice, garlic, the 8 finely chopped sage leaves, ¾ teaspoon salt and the pepper. Cover and leave to marinate in the fridge for 30 minutes.
Mix the flour, cornstarch and remaining ¼ teaspoon salt in a shallow dish. Pour the oil into a sturdy pan to a depth of about 4 cm and heat to 170–175 °C.
Let the chicken drain briefly over the marinade, then coat the pieces all over in the flour mixture. Shake off any excess flour.
Fry the chicken in small batches, about 4–5 minutes per batch, turning the pieces halfway through. Keep the oil temperature steady. The chicken is cooked when the center of a thick piece reaches 74 °C. Drain on a wire rack or paper towels.
Fry the 4 whole sage leaves in the hot oil for about 10 seconds, until crisp, then let them drain. Serve the chicken straight away with the fried sage and lemon wedges.
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