Cartoccio Di Pollo Panato** Recipe

Prep Chicken

Trim excess fat from chicken. If using large pieces, cut into 3–4 cm strips or bite-size pieces for serving in cones so they fry evenly and fit the paper cone.

In a large bowl, whisk together buttermilk, 2 eggs, minced garlic, 1.5 tsp salt, 1 tsp black pepper and optional hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, ideally overnight, to tenderize and flavor the meat.

In a shallow dish, combine 2 cups all-purpose flour, 1/2 cup cornstarch, 1 cup breadcrumbs, 1/4 cup grated Parmesan (if using), 2 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1.5 tsp salt and 1 tsp black pepper. Stir thoroughly so spices are evenly distributed.

Set up a three-stage breading station: bowl 1 — 1/2 cup flour (for initial dredge); bowl 2 — whisk remaining 2 eggs with 2 tbs milk/water; bowl 3 — prepared seasoned flour-breadcrumb mixture.

Remove chicken from the marinade in small batches, letting excess drip off but not wiping it dry. Dredge each piece first in the 1/2 cup flour, shaking off excess, then dip into the egg wash, and finally press into the seasoned flour-breadcrumb mix to coat thoroughly. For an extra-crispy double coating, you can repeat the egg wash and final coating once more.

Heat 1.5 liters of oil in a deep pot or fryer to 175°C (350°F). Use a thermometer to maintain temperature. Fry chicken in batches without overcrowding — typically 3–5 minutes per batch for small strips, or 6–8 minutes for thicker pieces — until golden brown and internal temperature reaches 74°C (165°F). Turn pieces as needed for even color. Drain on a wire rack set over a baking sheet to keep crisp; season lightly with a pinch of finishing salt immediately after each batch.

If you prefer a crisper result or to ensure cooked-through chicken, finish larger pieces in a preheated oven at 175°C (350°F) for 8–10 minutes after frying.

While the last batch fries, prepare paper cones or form parchment cones. Place a small sheet of absorbent paper inside each cone if desired to catch excess oil.

Fill each cone with a handful of hot fried chicken pieces, sprinkle with chopped parsley, add a lemon wedge on the side or tuck a wedge into the cone, and include a small container or dollop of chosen dipping sauce. Serve immediately so the crust remains crisp.

Yield: about 8 servings (2–3 cones per person as a snack/appetizer).