|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)|
|Oil||2 Cup (32 tbs) (For Frying)|
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.