| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Italian, Poultry |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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