Ingredients
- skinless chicken pieces
- /2 cup Greek olive oil
- lemon, juiced
- /2 tablespoons freshly ground black pepper
- teaspoon salt
- /2 tablespoons dried oregano
- dash cinnamon
- dash poultry seasoning
- /2 cup olive oil for frying
- lemon, cut into wedges
Instructions
-
Step 1
Start by mixing the marinade. In a large bowl, combine the chicken pieces with the half cup of Greek olive oil, lemon juice, black pepper, salt, oregano, cinnamon, and poultry seasoning. I find that using your hands to massage the mixture into the chicken really helps the flavors penetrate, so don’t skip that step. Let it sit for about five minutes to marinate. Meanwhile, heat the other half cup of olive oil in a deep frying pan over low heat—you want it hot but not smoking. Carefully place the chicken pieces in the pan, then cover with a lid to trap the moisture. Cook for about 20 minutes, turning the pieces occasionally so they cook evenly. After that, remove the lid, raise the heat to medium-high, and fry for a few more minutes until the outside turns beautifully golden and crisp. Serve the chicken hot, with lemon wedges on the side for squeezing over the top. The fresh lemon juice adds a final burst of flavor that really makes it.