Florentine Chicken
Yield
4 servingsPrep
10 minCook
15 minReady
145 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pound |
whole chicken
to 1/2 pounds |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ½ | cup |
olive oil
|
|
| 1 | each |
lemon
juice only |
|
| ¾ | cup |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
whole chicken
to 1/2 pounds |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 15 | ml |
parsley leaves
chopped |
|
| 118 | ml |
olive oil
|
|
| 1 | each |
lemon
juice only |
|
| 177 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 1 | x |
vegetable oil
|
*
|
Directions
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 375℉ (190℃) F, 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.
