Florentine Chicken

Florentine Chicken Recipe

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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
  • 2

How to Make Florentine Chicken


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

Printable Recipe Card

About Florentine Chicken

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

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