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.
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 375, 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.