Ingredients

1 frying chicken (2 to 2-1/2 lb.)
salt and freshly ground pepper to taste
1 Tbsp. parsley, chopped
1/2 C. olive oil
juice of 1 lemon
3/4 C. all-purpose flour
2 eggs
oil for frying

Cooking Instructions

Cut chicken into 14 to 16 small pieces. 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 for 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 375, or until a 1-inch cube of bread turns golden brown after 1 minute. Fry chicken pieces for 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.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)