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Meat, Italy

Tuscan fried chicken with fried vegetables

Tuscan fried chicken is an Italian dish of lemon marinated chicken fried in pieces, served alongside fried zucchini and artichoke hearts. This recipe for 4 people takes 1 hour, is medium difficulty, and costs €3.40 per person. Success depends on the frying, the oil needs to stay hot and the pieces must be well dried before being floured.

Tuscan fritto misto, lemon marinated chicken cut into pieces and fried, with zucchini and artichokes fried alongside.

Tuscan fried chicken with fried vegetables
Total time
1 h
Difficulty
Medium
Cost per person
€3.40
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

In Tuscany, fritto misto is made with whatever is on hand, here it's chicken, zucchini and artichokes. The lemon marinade flavors the meat without cooking it, while rosemary and garlic bring that summery Italian taste. Once fried, the chicken stays juicy inside and crispy outside, and the vegetables add crunch and freshness on the side.

This is a dish for when you have a bit of time, more of a weekend project or a weeknight when the whole family is around the table to eat it hot out of the pan. Kids usually love this fried version of chicken, and the zucchini sticks disappear like fries. Keep plenty of paper towels on hand and a warm spot for the batches as they come out.

The ingredients

4 people

Butcher

  • Cut up chicken thighs 1.2 kg

Fruits and vegetables

  • Lemons 2
  • Rosemary 2 sprigs
  • Garlic 2 cloves
  • Zucchini 2

Frozen foods

  • Frozen artichoke hearts 300 g

Pantry

  • Flouroften in the pantry 150 g
  • Frying oiloften in the pantry 75 cl
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Cut the thighs into pieces and marinate them with the juice and zest of one lemon, crushed garlic, rosemary, salt and pepper. 30 min

    Half an hour is enough, the lemon starts breaking down the meat after that.

  2. Peel the zucchini and cut them into sticks. Thaw and drain the artichokes. 5 min

    Dry the vegetables well, water makes the oil splatter.

  3. Drain the chicken, coat it in flour and fry it in hot oil at 170°C, in several batches. 20 min

    Don't overcrowd the pot, the oil temperature shouldn't drop.

  4. Coat the vegetables in flour and fry them until golden. 8 min

    Drop them into very hot oil, they're ready in 3 minutes.

  5. Drain everything on paper towels, season with salt and serve with lemon wedges. 2 min

    Serve right away, fried food goes soft as it cools.

Our tips to get it right

  • Use a neutral oil that handles heat well, like sunflower oil, so it doesn't start smoking before reaching 170°C.
  • Flour the chicken right before frying it, otherwise the flour turns damp and the coating gets gummy.
  • Keep a kitchen thermometer nearby if you have one, it's the easiest way to check the oil has reached 170°C.

The variations

  • Swap the artichoke hearts for eggplant or bell pepper slices, they fry the same way.
  • For a vegetarian version, skip the chicken and double the vegetables, adding zucchini blossoms if you can find them.
  • For hungry kids, just make the zucchini sticks and a few chicken pieces, smaller batches fry faster.

What to serve it with

  • Fresh lemon wedges
  • Green salad with vinaigrette
  • Sparkling water with lemon

Storage

Fried chicken keeps for 2 days in the fridge in a sealed container, though it loses its crunch. Reheat it in a hot oven rather than the microwave so it firms back up a bit. This dish doesn't freeze well, it's best eaten the same day.

Questions about this dish

Can I use chicken breasts instead of thighs?

Yes, but breasts dry out faster when fried. Cut them into slightly larger pieces and watch the cooking time closely so they stay juicy.

Can I marinate the chicken ahead of time?

You can marinate it up to 2 hours ahead if you're planning your meal in advance. Beyond that, the lemon starts cooking the meat and changes its texture.

Why dry the chicken and vegetables before flouring them?

Moisture keeps the flour from sticking and makes hot oil splatter. A well dried piece gives a more even, crispier coating.

Can I use fresh artichokes instead of frozen?

Yes, as long as you clean them well and remove the choke. Frozen ones stay more convenient since they're already prepped.

How long does it take to make a Tuscan fried chicken with fried zucchini and artichokes?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Tuscan fried chicken with fried zucchini and artichokes?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Tuscan fried chicken with fried zucchini and artichokes cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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