Florentine Chicken

• 2 pound chicken, whole to 1/2 pounds
• 1 x salt
• 1 x black pepper
• 1 tablespoon parsley leaves chopped
• 1/2 cup olive oil
• 1 each lemon juice only
• 3/4 cup flour, all-purpose
• 2 large eggs
• 1 x vegetable oil

1. Cut chicken into 14 to 16 small pieces or ask butcher to do so.
2. Wash and dry pieces thoroughly.
3. Place chicken pieces in a large bowl.
4. Season with salt and pepper and sprinkle with parsley.
5. Add oil and lemon juice; mix well.
6. Let stand 2 to 3 hours.
7. Beat eggs with salt and pepper in a medium bowl.
8. Remove chicken from marinade and pat dry with paper towels.
9. Coat chicken lightly with flour.
10. Dip into beaten eggs; let excess egg drip off.
11. Pour oil 2 inches deep in a large saucepan of deep-fryer.
12. Heat oil to 375F (190C) F, or until a 1-inch cube of bread turns golden brown after 1 minute.
13. Fry chicken pieces 10 to 12 minutes or until golden on all sides.
14. Drain on paper towels.
15. Place chicken pieces on a warm platter, sprinkle lightly with salt.
16. Serve immediately.

chicken, salt, black pepper, parsley, olive oil, lemon juice only, flour, eggs, vegetable oil

Taken from recipeland.com/recipe/v/florentine-chicken-40833 (may not work)