The Italian Way to Make Fried Chicken 10x Better originally appeared on Parade.
I’m from the South, and if there’s one thing we know how to do, it’s make fried chicken that’ll make you weak in the knees. Golden, crispy, juicy—it’s a point of pride, passed down like family heirlooms and guarded like state secrets.
I’ve been frying chicken the same way for years, convinced nothing could top it, but then I stumbled across Chef Gabe Bertaccini’s take on fried chicken on Food Network’s TikTok page, and now I’m rethinking everything.
In the video, the Italian chef, host of Caio House and co-host of Worst Chefs in America, shares his Tuscan family’s recipe for pollo fritto (fried chicken in Italian). What makes it Italian, he says, is the marinade and the herbs and spices that go into it. Bertaccini, who is from Florence, walks fans through the recipe step-by-step. While the spice blend is certainly tempting, there are two unexpected steps that really caught my attention.
Related: The Italian Way to Make a Grilled Cheese Sandwich 10x Better
😋😋 SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Parade Eats newsletter. 🍳🍔
Why Marinating Changes Everything
In the South, fried chicken often goes straight from seasoning to dredging to hot oil. We rely on a good spice rub and proper frying technique to do the heavy lifting. Marinating isn’t part of my classic fried chicken method, but Bertaccini’s method proves why it’s worth adding to your fried chicken routine.
A marinade works from the inside out, infusing flavor into the meat instead of leaving it to sit on the surface. The longer the chicken soaks, the more time the seasonings have to mingle with the natural juices of the meat.
And it’s not just about taste. Marinades tenderize, too. The acids from ingredients like vinegar, citrus juice or even wine gently break down the muscle fibers, which translates to tender, juicy chicken.
Where my traditional fried chicken might lean on paprika, cayenne and garlic powder, Bertaccini’s marinade is a mix of fresh garlic, olive oil, cinnamon, nutmeg and lemon juice, which does the tenderizing. He says the warm spices are a classic addition to Tuscan fried chicken.
In the video, he explains that the lemon juice fast-tracks the marinade time, meaning your chicken will be ready to fry in an hour or two instead of having to chill out in the fridge overnight.
Related: My Husband Cracked the Code to the Juiciest, Most Flavorful Chicken Breast
The Key to This Recipe: Flavor the Frying Oil
After the marinating is done, it’s time to fry the chicken, and Bertaccini has some delicious additions. As the chicken bubbles away, he tosses whole cloves of garlic and sprigs of fresh rosemary into the oil.
When those aromatics hit the hot fat, they release their essential oils instantly. Garlic becomes sweet and mellow as it caramelizes, while the rosemary lends an earthy, woodsy perfume that drifts through the kitchen.
All of that flavor doesn’t just float away, though. It infuses the oil, turning it into a carrier of complex, savory notes that seep right into the chicken’s breading. (Speaking of breading, Bertaccini uses a mix of flour and cornstarch, which gives the chicken a shatteringly crispy crust.)
The difference is noticeable. Instead of a crust that tastes only of flour and seasoning, you get a subtle undertone of herb and garlic in every bite. It’s not overpowering, but it’s just enough to make your taste buds take notice and wonder what’s making it so good.
There’s an added bonus here. The garlic cloves turn into golden little bites you can serve alongside the chicken, and the rosemary becomes a crispy, edible garnish. It’s a built-in side and garnish in one, straight from the frying pot.
It’s these small but thoughtful touches that separate a good fried chicken from a memorable one. Bertaccini’s version proves that even a dish as well-known as fried chicken can still surprise you.
Up Next:
Related: The Classic Recipe That Has Us Rushing to the Store to Buy Eggplant
The Italian Way to Make Fried Chicken 10x Better first appeared on Parade on Aug 19, 2025
This story was originally reported by Parade on Aug 19, 2025, where it first appeared.
Dining and Cooking