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Florentine Chicken Recipe
|Frying chickens||3 Pound (1 Whole)|
|Freshly ground pepper||To Taste|
|Chopped parsley||1 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon||1 , juiced|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Oil||2 Cup (32 tbs) (For Frying)|
Serving size: Complete recipe
Calories 8039 Calories from Fat 6463
% Daily Value*
Total Fat 728 g1119.8%
Saturated Fat 120.8 g603.8%
Trans Fat 0 g
Cholesterol 1334.7 mg
Sodium 1426.8 mg59.4%
Total Carbohydrates 80 g26.7%
Dietary Fiber 6 g24.1%
Sugars 1.2 g
Protein 299 g598.6%
Vitamin A 62.4% Vitamin C 108%
Calcium 27.9% Iron 106.5%
*Based on a 2000 Calorie diet
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.
Spread flour on aluminum foil.
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 or deep-fryer.
Heat oil to 375F (190C) 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.