¼ cup fresh lemon juice, (2 to 3 lemons)
¼ cup extra-virgin olive oil
1½ tsp salt
3½ lbs whole frying chicken, cut into 8 pieces
1 tsp black pepper, freshly ground
2 cups olive oil
1 cup all-purpose flour
lemon wedges, for garnish
6 fresh Italian parsley sprigs, for garnish
In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate for at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
In a large cast-iron frying pan or another heavy frying pan, add enough oil to come ⅓-inch up the sides of the pan. Heat the oil over medium heat.
Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper.
Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil.
Fry for about 25 minutes until the chicken is golden brown and just cooked through, turning occasionally. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
Serve and enjoy!
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