Florentine Chicken

1. 1

   Cut chicken into 14 to 16 small pieces or ask butcher to do so.

2. 2

   Wash and dry pieces thoroughly.

3. 3

   Place chicken pieces in a large bowl.

4. 4

   Season with salt and pepper and sprinkle with parsley.

5. 5

   Add oil and lemon juice; mix well.

6. 6

   Let stand 2 to 3 hours.

7. 7

   Beat eggs with salt and pepper in a medium bowl.

8. 8

   Remove chicken from marinade and pat dry with paper towels.

9. 9

   Coat chicken lightly with flour.

10. 10

    Dip into beaten eggs; let excess egg drip off.

11. 11

    Pour oil 2 inches deep in a large saucepan of deep-fryer.

12. 12

    Heat oil to 375F (190C) F, or until a 1-inch cube of bread turns golden brown after 1 minute.

13. 13

    Fry chicken pieces 10 to 12 minutes or until golden on all sides.

14. 14

    Drain on paper towels.

15. 15

    Place chicken pieces on a warm platter, sprinkle lightly with salt.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.