Directions:
- 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 at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
- In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-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 until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes.
- Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
- Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 752.18 Kcal (3149 kJ) | ||
| Calories from fat | 637.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.89g | 109% | |
|---|---|---|---|
| Sodium | 663.79mg | 28% | |
| Potassium | 202.77mg | 4% | |
| Total Carbs | 17.74g | 6% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 13.52g | 27% | |
| Vitamin C | 4mg | 7% | |
| Iron | 2.5mg | 14% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 517.15 Kcal (2165 kJ) | ||
| Calories from fat | 438.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.74g | 109% | |
|---|---|---|---|
| Sodium | 456.38mg | 28% | |
| Potassium | 139.42mg | 4% | |
| Total Carbs | 12.2g | 6% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 1.95g | 11% | |
| Protein | 9.29g | 27% | |
| Vitamin C | 2.7mg | 7% | |
| Iron | 1.7mg | 14% | |
| Calcium | 20.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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