Title: Florentine Chicken
Categories: Italian Poultry
Yield: 4 Servings
| 1 | | (2 to 2-1/2 lb) frying chicken |
| | | Salt and freshly ground pepper to taste |
| 1 | tb | Parsley - chopped |
| 1/2 | c | Olive oil |
| | | Juice of 1 lemon |
| 3/4 | c | 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.