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Florentine Chicken


1 (2 to 2-1/2 lb) frying chicken
1 salt and freshly ground pepper to t, aste
1 tbsp parsley - chopped
1/2 cup olive oil
1 juice of 1 lemon
3/4 cup all-purpose flour
2 eggs
1 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.


Servings: 4



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