Florentine Chicken

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.