Florentine chicken (pollo alla fiorentina)

Yield: 4 servings

Measure Ingredient
1 \N Frying chicken (2-1/2 lb)
\N \N Salt and freshly ground
\N \N Pepper to taste
1 tablespoon Parsley - chopped
½ cup Olive oil
\N \N Juice of 1 lemon
¾ cup All-purpose flour
2 \N Eggs
\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.

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