|Whole chicken breasts||4 , split, skinned and boned|
|Lemons||2 (Use Grated Zest And Juice)|
|Garlic||4 Clove (20 gm), crushed|
|Olive oil||1 Cup (16 tbs)|
|Coarse salt||To Taste|
|Freshly ground white pepper||To Taste|
|Eggs||3 , lightly beaten|
|French bread crumbs||2 Cup (32 tbs) (Fresh)|
|Corn oil||2 Cup (32 tbs) (For Deep Frying)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Remove white tendon from each breast half and cut each breast into 6 to 8 bite-size pieces.
In a large shallow dish, combine lemon juice and zest, garlic, and olive oil, season with thyme, salt, and pepper, and stir until well blended.
Place chicken pieces in the marinade and turn to coat well; let marinate, covered, overnight.
Remove chicken pieces from the marinade and set aside.
Stir eggs into the marinade and blend well.
Return chicken pieces to the dish and turn to coat well with the batter.
Place bread crumbs in a shallow bowl and roll chicken pieces in them until evenly coated.
Into a large heavy skillet, pour enough corn oil to fill by about half.
Heat until a bread cube dropped in the hot oil sizzles and turns golden.
Add the chicken pieces in small batches so that the oil does not cool down, and fry until golden brown, about 3 minutes.
Adjust heat under skillet as needed to maintain a constant temperature.
Drain chicken pieces on paper towels, sprinkle with Parmesan cheese, and serve.
If preparing chicken in advance, drain and set aside in a cool place (but not in the refrigerator) until just before serving.
Preheat the oven to 350 degrees, spread chicken pieces on a baking sheet and heat for about 5 minutes.
Sprinkle with Parmesan cheese and serve in a napkin-lined basket.