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Florentine Chicken

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      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.
 
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