Florentine Chicken (pollo Alla Fiorentina) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Frying chicken, 2-1/2 lb
Salt and freshly ground,
Pepper to taste,
1 tbsp: Parsley, chopped
1/2 cup: Olive oil,
Juice of 1 lemon,
3/4 cup: All-purpose flour,
2: Eggs,
Oil for frying,
Directions:
Cut chicken into 14 to 16 small pieces or ask 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. 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 of deep-fryer. Heat oil to 375F, 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. Serve immediately.
Source from luhu.jp
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. 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 of deep-fryer. Heat oil to 375F, 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. Serve immediately.
Source from luhu.jp