Florentine Chicken (Pollo Alla Fiorentina)

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Title: FLORENTINE CHICKEN (POLLO ALLA FIORENTINA)
Categories: Italian, Chicken
Yield: 4 servings

1 Frying chicken (2-1/2 lb)
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.

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