Florentine chicken (pollo alla fiorentina)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Frying chicken (2-1/2 lb) | |
| 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 | ||
Directions
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.