Fried chicken florentine

Fried chicken florentine

By
From
Encyclopedia of Food and Cookery
Serves
4

Anyone who has visited lovely Florence will remember the crispy, succulent fried chicken of that city. Serve with crusty bread and a fresh green salad.

Ingredients

Quantity Ingredient
1 x 1.5kg whole chicken
or 4-6 chicken pieces
3 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
freshly ground black pepper
1 tablespoon parsley, chopped
plain flour, for coating
oil, for frying
1 egg, beaten
lemon wedges, to serve
fried parsley, to serve

Method

  1. Cut whole chicken into serving pieces. Combine oil, lemon juice, salt, pepper and parsley and marinate chicken in this mixture for 2 hours, turning pieces occasionally. Dry chicken thoroughly, and coat well with flour.
  2. Heat enough oil in a heavy frying pan to come about halfway up sides of chicken pieces. When oil is hot, dip chicken pieces in egg then place at once in oil. 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.
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