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Recipe for :

Cosce di pollo fritte con cannella

Ken ClascioneThis recipe is from Ken Calascione (see his biography) - to view his website click here.


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.

Ken Calascione
La Cucina Eoliana e Siciliana