Cosce di pollo fritte con cannella

Fried Chicken with Cinnamon


8     chicken thighs
1     teaspoon powdered cinnamon
1/4  cup sugar
1/4  cup flour
Pinch of salt
Olive oil for frying

Combine the sugar, powdered cinnamon and pinch of salt in a bowl and set aside.
Boil the chicken thighs for 10 minutes in a pot of salted water. Drain and dry
them, then dredge and evenly coat them with the flour.  Heat the olive oil in a
large frying pan over moderate heat and fry the chicken thighs until thoroughly
cooked and crisp on each side, about 15 minutes. Place the chicken thighs on
paper towels to absorb any excess oil and dry them. Pass them in the
sugar-cinnamon mixture and evenly coat them. Serve either hot or warm, depending
on the season.

 Buon appetito!

From:
La Cucina Eoliana e Siciliana: The Food of the Aeolian Islands and Sicily

http://www.geocities.com/eoliano/index.html

Source:

rec.food.cooking, rec.food.recipes