1 broiler fryer (3 to 4 lb.)
1 large bunch parsley, chopped
Juice of 1 lemon
2 to 3 tbsp. olive oil
Salt and pepper to taste
Vegetable oil (to cook with)
All-purpose flour
2 eggs, beaten

Cut chicken into equal sizes. Put into a casserole and sprinkle with parsley and lemon juice. Pour on olive oil and season with salt and pepper. Turn chichen in marinade and let stand in refrigerator for about 2 hours.

Twenty minutes before you are ready to eat, heat some vegetable oil for frying in large skillet. Remove chicken from marinade, dust with flour and coat with beaten eggs. When oil is very hot, add chicken and fry over medium heat for about 15 minutes until crisp and golden. Remove chicken with tongs and drain on paper towels. Season with salt and serve hot.