florentine chicken
| Measure | Ingredient |
|---|---|
| 1 | (2 to 2-1/2 lb) frying chicken |
| Salt and freshly ground pepper to taste | |
| 1 tablespoon | Parsley - chopped |
| ½ cup | Olive oil |
| Juice of 1 lemon | |
| ¾ cup | All-purpose flour |
| 2 | Eggs |
| Oil for frying |
Cut chicken into 14 to 16 small pieces or ask butcher to do so. Wash and dry pieces thoroughly. Place chicken pieces in a large bowl.
Season with salt and pepper and sprinkle with parsley. Add oil and lemon juice; mix well. Let stand 2 to 3 hours. Beat eggs with salt and pepper in a medium bowl. Remove chicken from marinade and pat dry with paper towels. Coat chicken lightly with flour. Dip into beaten eggs; let excess egg drip off. Pour oil 2 inches deep in a large saucepan of deep-fryer. Heat oil to 375F, or until a 1-inch cube of bread turns golden brown after 1 minute. Fry chicken pieces 10 to 12 minutes or until golden on all sides. Drain on paper towels.
Place chicken pieces on a warm platter, sprinkle lightly with salt.
Serve immediately. Makes 4 servings.
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