You are here

Florentine Chicken

Italian.Chef's picture
Florentine Chicken has a fine taste. Florentine Chicken gets its taste from chicken mixed with flour and eggs, flavored with lemon juice. Florentine Chicken is inspired by many restaurants across the world.
  Frying chickens 3 Pound (1 Whole)
  Freshly ground pepper To Taste
  Chopped parsley 1 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon 1 , juiced
  All purpose flour 3⁄4 Cup (12 tbs)
  Eggs 2
  Oil 2 Cup (32 tbs) (For Frying)
  Salt To Taste

Cut chicken into 14 to 16 small pieces or ask the 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.
Spread flour on aluminum foil.
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 or deep-fryer.
Heat oil to 375F (190C) 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.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)