Name: Pollo Fritto
Yield: 4 Servings
Ingredients: 1 3 1/2–4 lb chicken, cut into 8 pieces, backbone and wing tips; 8 sprigs thyme; 4 garlic cloves, thinly sliced; 4 bay leaves; 1/2 cup olive oil; 3 lemons, 2 thinly sliced, 1 quartered; Kosher salt, freshly ground pepper; 6 large eggs; 2 1/2 cups all-purpose flour, divided; 1 lb frozen quartered artichoke hearts; 4 sprigs sage; 4 sprigs oregano; Vegetable oil (for frying)

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Italian-style fried chicken with fried herbs and artichoke hearts.

Recipe notes