Tuscan-Style Fried Chicken

• two 1-pound poussins or Cornish game hens, cut into 8 pieces each
• 4 garlic cloves, sliced
• juice of 2 lemons
• 1/2 cup extra virgin olive oil
• freshly ground black pepper
• 4 large eggs
• fine sea salt
• 1 cup durum flour* or all-purpose flour
• 6 cups vegetable oil
• *The term durum flour means "hard flour." Also know as "00" flour, this Italian favorite is available from Italian grocers and specialty shops.

1. Place the chicken pieces in a mixing bowl. Add the garlic, lemon juice, and olive oil. Season with black pepper and turn the pieces to coat thoroughly with the marinade. Cover and marinate in the refrigerator for 6 hours.
2. Remove the chicken pieces from the marinade and shake off the excess.
3. Break the eggs into a large bowl, beat them, and season with salt and pepper. Place the chicken pieces in the eggs, turn to coat, and leave them there for 1 hour.
4. Remove the chicken pieces from the eggs and dredge them in the flour.
5. Heat the vegetable oil until almost smoking in a deep pan set over medium heat, then add the chicken, a few pieces at a time, and cook until they are golden-brown and crispy, 5 to 7 minutes. As they are done, drain the pieces on paper towels, transfer to a platter, and keep them loosely covered with foil.
6. VINO
7. Fried chicken demands something bold. My choice: Shiraz.

poussins, garlic, lemons, extra virgin olive oil, freshly ground black pepper, eggs, salt, durum flour, vegetable oil, flour

Taken from www.epicurious.com/recipes/member/views/tuscan-style-fried-chicken-1240562 (may not work)