| 1 | Cut chicken into 14 to 16 small pieces or ask butcher to do so. |
| 2 | Wash and dry pieces thoroughly. |
| 3 | Place chicken pieces in a large bowl. |
| 4 | Season with salt and pepper and sprinkle with parsley. |
| 5 | Add oil and lemon juice; mix well. |
| 6 | Let stand 2 to 3 hours. |
| 7 | Beat eggs with salt and pepper in a medium bowl. |
| 8 | Remove chicken from marinade and pat dry with paper towels. |
| 9 | Coat chicken lightly with flour. |
| 10 | Dip into beaten eggs; let excess egg drip off. |
| 11 | Pour oil 2 inches deep in a large saucepan of deep-fryer. |
| 12 | Heat oil to 375°F, or until a 1-inch cube of bread turns golden brown after 1 minute. |
| 13 | Fry chicken pieces 10 to 12 minutes or until golden on all sides. |
| 14 | Drain on paper towels. |
| 15 | Place chicken pieces on a warm platter, sprinkle lightly with salt. |
| 16 | Serve immediately. |
| 17 | Makes 4 servings. |
