Subj : St. Bruno 02
To   : All
From : Dave Drum
Date : Wed May 26 2021 11:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Bruno
 Categories: Poultry, Herbs, Breads, Citrus
      Yield: 4 Servings
 
      4 lb Whole chicken; in 10 pieces
           +=OR=+
      4 lb Bone-in, skin-on chicken
           - parts
  1 1/2 ts Kosher salt
    3/4 ts Fresh ground black pepper
      5 lg Eggs
      1 c  Flour
      4 c  Italian-seasoned dried bread
           - crumbs
      1 c  Oil
     10 cl Garlic; crushed
      3    Sprigs fresh oregano; leaves
           - from one of them chopped
      2 tb Unsalted butter
      2    Lemons; one cut in half, one
           - in wedges
 
  Set the oven @ 350ºF/175ºC.
  
  Season the chicken pieces well with the salt & pepper.
  Beat the eggs in a shallow bowl. Place flour in a bowl
  large enough for coating and place bread crumbs in
  either a large bowl or baking pan. Coat each piece of
  chicken in flour, coating completely and shaking off
  excess. Then dip the chicken in the egg wash, then in
  the bread crumbs, coating completely. Let the coated
  chicken sit in the bread crumbs for 10 minutes. Discard
  any remaining egg wash, flour and bread crumbs.
  
  Line a plate with paper towels. Heat the oil in a large
  saute pan over medium heat. Add half the garlic and 2
  sprigs of oregano to the oil to infuse it until the
  garlic is browned, then discard those solids.
  
  Working in batches as needed, add the chicken to the oil
  and fry it for about 10 minutes, until golden brown on
  both sides, turning as many times as necessary with a
  large fork (because tongs can dislodge the breading); it
  will not be cooked through. Transfer the chicken to the
  lined plate; let it rest for 2 minutes to drain, then
  arrange that chicken on a baking sheet. Bake (middle
  rack) for 15 minutes, or until cooked through. Transfer
  the baking sheet to a wire rack.
  
  Combine the butter, the remaining garlic and the chopped
  oregano in a large saute pan over medium heat. Once the
  butter has melted, cook for a minute or two, then add
  the rested chicken pieces, turning to coat with them
  evenly while you are being careful not to break up the
  crunchy exterior.
  
  To serve, transfer the pieces to a platter; discard the
  garlic. Squeeze the lemon juice from 1 lemon over the
  top, and garnish with lemon wedges.
  
  RECIPE FROM: https://www.washingtonpost.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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