Recipe for Florentine Chicken (Pollo Alla Fiorentina)

Ingredients

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





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