• 1 chicken (I used skinless, boneless chicken breasts)
• 2 cups extra-virgin olive oil
• juice of 1 lemon
• 2 cloves garlic, crushed
• 2 tablespoons minced Italian parsley
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon Tabasco-type sauce
• 1 cup flour
• 2 eggs

Use Kosher Chickens

Extra flour

Cut each breast quarter into bite-sized pieces.  Do the same with each leg quarter. (You will have approximately 24 pieces total).  Dredge the chicken in flour.  Be sure to shake off all the excess.

Combine 2 tablespoons of olive oil, the lemon juice, garlic, parsley, nutmeg, Tabasco, pepper, and cayenne. Add the chicken pieces, turning to coat well.  Refrigerate for 24 hours.

Whisk the flour into the eggs.  Dilute with enough water to make a thin batter and place chicken pieces in it.  Heat the remaining oil until it is moderately hot (about 350° F on a thermometer).  Drop in the chicken pieces and deep-fry until golden and crisp, turning once to ensure even cooking. Remove with a slotted spoon. Drain the chicken in a wire sieve for at least 10 minutes, then pat dry with paper towels...and repeat the patting with fresh paper towels.  Serve immediately.