Prep Time: 60 minutes
Cook Time: 20 minutes
Ingredients:
- 1 chicken, quartered
- 2 tablespoons olive oil
- 2 eggs
- The juice of a lemon
- Flour
- Olive oil for frying
- Salt & pepper to taste
Preparation:
Place the chicken pieces in a bowl. Mix the 2 tablespoons of olive oil and the lemon juice in a bowl, seasoning them with salt and pepper and beating the mixture well with a fork. Pour the mixture over the chicken pieces, turn them to coat them well on all sides, and let them marinate for about an hour, turning them several times.When it comes time to cook, heat the oil in a pot. Remove the chicken pieces from the marinade and pat them dry. Beat the eggs in a bowl, seasoning them lightly with salt and pepper. Dredge the chicken pieces in the flour, then dip them in the egg and slip them into the oil. When they are well browned on all sides, remove them from the pot, drain them well, and serve them.
I'd serve this with a light, zesty red, for example a Bardolino or a Dolcetto, or perhaps a stronger white, along the lines of a Vernaccia di San Gimignano or a Verdicchio dei Colli di Jesi.
