Pollo alla fiorentina
Instructions
Clean the chicken, flame it, wash it, cut it into pieces.
Chop a handful of parsley with garlic and add a sprig Rosemary and a bay leaf crushed.
Put the chicken pieces in a bowl, sprinkle with the herbs, pour over half a glass of olive oil and the lemon juice, salt, pepper and let them marinate for approximately two hours removing every now and then prepare a batter by whisking the eggs with a pinch of salt and pepper and adding, stirring, two spoonfuls of flour and half a glass of milk.
Put to fire a pan with plenty of oil.
Drain the chicken pieces from marinade, dip them in the batter with well, then let them FRY in hot oil.
Drain when they have taken a beautiful golden color, place them on a paper towel because it lose the excess oil and allow to cool completely before putting them in the picnic container.
