Try this Florentine Chicken recipe, or contribute your own.
Suggest a better descriptionCut chicken into 14 to 16 small pieces or ask butcher to do so. 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. 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 of deep-fryer. Heat oil to 375F, 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. Serve immediately. Makes 4 servings.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 389 | ||
Calories from Fat: 238 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 473.6mg | 16 % | |
Potassium 237mg | 6 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 19.4g | ||
Protein 18.4g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 389
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