Yield: 4 servings
|1 \N||(2 to 2-1/2 lb) frying chicken|
|\N \N||Salt and freshly ground pepper to taste|
|1 tablespoon||Parsley - chopped|
|½ cup||Olive oil|
|\N \N||Juice of 1 lemon|
|¾ cup||All-purpose flour|
|\N \N||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.