Florentine Chicken Recipe

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Florentine Chicken

Kitchen Crew


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2.5 lb
"just a pinch" of salt
"just a pinch" of pepper
1 Tbsp
parsley, chopped
1/2 c
olive oil
juice from 1 lemon
3/4 c
all purpose flour


1Cut chicken into 14 to 16 small pieces or ask butcher to do so. Wash and dry pieces thoroughly.
2Place chicken pieces in a large bowl. Season with salt and pepper and sprinkle with parsley. Add oil and lemon juice; mix well.
3Let stand 2 to 3 hours.
4Beat eggs with salt and pepper in a medium bowl.
5Remove chicken from marinade and pat dry with paper towels. Coat chicken lightly with flour. Dip into beaten eggs; let excess egg drip off.
6Pour 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.
7Fry chicken pieces 10 to 12 minutes or until golden on all sides. Drain on paper towels.
8Place chicken pieces on a warm platter, sprinkle lightly with salt. Serve immediately.

About this Recipe

Course/Dish: Chicken
Regional Style: Italian
Other Tag: Quick & Easy