Fried Cockerel

Here’s the recipe for preparing a delicious fried cockerel, with an Italian twist. The cockerel is a very young chicken that is often used in Italian cuisine for its tender and tasty meat.

Ingredients

• 1 young cockerel (about 500 g)
• Flour, as much as needed for breading
• Salt and pepper, to taste
• Herbs such as rosemary or sage, to taste (optional)
• Olive oil or frying oil, for frying
• 1 lemon, sliced for garnish (optional)

Preparation

1. Start by cleaning the cockerel and cutting it into smaller pieces, like thighs, wings, and breast.
2. If you prefer, you can marinate the cockerel pieces before proceeding with cooking. You could use lemon, crushed garlic, salt, pepper, and your preferred herbs. Leave to marinate for about 30 minutes or even longer if you have time.
3. Heat a generous amount of oil in a large frying pan or fryer until it reaches a temperature of about 175 °C.
4. Meanwhile, dry the cockerel pieces well and season them with salt and pepper. Then, dredge them in flour ensuring that they are well coated.
5. Once the oil has reached the desired temperature, put the breaded cockerel pieces to fry until they are golden and crispy. Make sure not to overcrowd the pan and to turn the cockerel pieces for even cooking.
6. Once cooked, transfer the cockerel pieces to paper towels to remove the excess oil.
7. Serve hot, accompanied by lemon wedges or your favorite sauce, for example a flavored mayonnaise or a sweet and sour sauce.

Curiosity

In Italy, cockerel is seen as both a rustic and at the same time refined dish, often associated with recipes from rural tradition but that never fails to make a good impression even on more formal occasions. Frying the cockerel instead of roasting it makes it particularly crispy and appealing, a true delight for lovers of well-cooked and flavorful meat.

If you want to pair a wine, you could choose a lightly sparkling rosé, which will be able to counterbalance the richness of the fry with its freshness and liveliness.