Fried Chicken Florentine
|Chicken/4-6 chicken pieces||1 1⁄2 Kilogram|
|Olive oil||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Plain flour||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Fried parsley||1 Tablespoon|
Cut chicken into serving pieces. Combine oil, lemon juice, salt, pepper and parsley and marinate the chicken pieces occasionally. Dry chicken thoroughly, and coat well with flour. Heat enough oil in a heavy frying pan to come about halfway up the sides of chicken pieces, and beat the egg lightly. When oil is hot, dip chicken pieces in egg then place at once in the pan. Cook over medium heat, turning several times, until chicken is golden and crusty outside and juices run clear when flesh is pierced with a skewer. This will take about 15 minutes. Drain on paper towels, and serve with wedges of lemon and fried parsley. Serves 4.
FRIED PARSLEY: Allow 2-3 sprigs of parsley per person. Wash thoroughly and allow drying completely. Heat enough oil in a small saucepan to cover parsley sprigs, and plunge them in just long enough to turn crisp and crunchy â€” about 3 seconds. (This is easy to manage if you place the parsley in a sieve.) Serve at once.