Florentine Fried Chicken
- 2 lb chicken
- 1 Ā¼ cups Extra Virgin Olive oil
- juice of 1 lemon
- 1 oz parsley
- 1 clove of garlic
- 1 sprig rosemary
- 1 bay leaf
- salt t.t.
- white pepper t.t.
- 3 eggs
- all-purpose flour (for a frying batter)
- frying oil to fry
Carefully wash and dry the chicken. Cut into 8 pieces.
Prepare a marinade by add the oil, lemon juice, parsley, crushed garlic, rosemary, chopped bay leaf, salt and white pepper in a small bowl. Mix together using a fork. Emerge the chicken in the marinade and let sit for a couple of hours, stirring every so often.
In the meantime, mix together the eggs and enough flour to make a light, not very dense, frying batter.
Remove the chicken from the marinade, then cover with the batter. Cook the chicken by completely emerging it in a pan of boiling oil. Once well cooked and golden in color, remove the chicken pieces using a skimmer and place them on a plate lined with paper towels.
Season your Florentine chicken with a pinch of salt and garnish with a chopped parsley and lemon slices.
Serve hot.