The recipe comes from a monthly magazine of Italian cooking, THE MAGAZINE OF LA CUCINA ITALIANA (December 97). The December column features Hanukkah recipes. I learned about this magazine from another member of this newsgroup who told me about their monthly kosher column. Cut each breast quarter into bite-sized pieces. Do the same with each leg quarter. (You will have approximately 24 pieces total). Combine 2 tablespoons of olive oil, the lemon juice, garlic, parsley, nutmeg, salt, pepper, and cayenne. Add the chicken pieces, turning to coat well. Refrigerate for 24 hours. Whisk the flour into the eggs. Dilute with enough water to make a thin batter and place chicken pieces in it. Heat the remaining oil until it is moderately hot (about 325 degrees on a thermomenter). Drop in the chicken pieces and deep-fry until golden and crisp, turning once to ensure even cooking. Remove with a slotted spoon and blot dry on paper towels. Serve immediately. Reposted from rec.food.cooking.jewish newsgroup. >From: Philip & Karen Selwyn Posted to JEWISH-FOOD digest Volume 98 #001 by Jeff Freedman on Jan 01, 1998