Florentine chicken

Yield: 4 servings

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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