Rosemary Scented Extra Crispy Fried Chicken

Pretty much everyone loves fried chicken, in this recipe from tuscany the chicken is marinated in a rosemary, sage and garlic mixture before it gets fried. To learn how to get an extra-crispy and flaky crust look at the video i posted at the following link: http://www.youtube.com/watch?v=umwdyd9plr4

Steps

Skin the chicken and cut it into small serving pieces using a heavy cleaver.

Disjoint wings , thighs and drumsticks.

Trim wing.

Halve thighs and drumsticks.

Seperate breasts from back and split breasts in half.

Cut each half into 4-5 pieces.

Place all chicken pieces in a large bowl.

Prepare the marinade.

Mince the rosemary , sage and garlic and add to the chicken pieces.

Add the eggs , olive oil , salt and pepper.

Mix well , rubbing the chicken with the marinade.

Let stand in the refridgerator for 4-6 hours.

Place flour on a tray.

Dredge the chicken pieces in the flour.

When the chicken pieces are completely coated with flour , squeeze the chicken pieces so as to press the flour up against them.

You will have a lot of flour left over.

Heat the peanut oil in a deep fryer.

The oil will have reached the right temperature when you place a small piece of bread in the oil and it sizzles immediately upon contact.

Or when a thermometer reads 350f.

Fry the chicken pieces in.

Ingredients

chicken, fresh rosemary, fresh sage, garlic cloves, fresh ground black pepper, eggs, extra virgin olive oil, salt, flour, peanut oil, lemon