Instructions: Tuscan Hanukkah speciality

Marinate the chicken pieces in lemon juice, salt and pepper for about 1 hour. Roll them in flour then in the beaten egg. Deep fry in medium hot oil until golden.

Livornese variation: marinate chicken in a mixture of 3 tbsp of extra virgin olive oil, juice of 1 lemon, 2 crushed garlic cloves, 3 tbsp finely chopped Itialian parsley, satl and pepper. Then dip in a batter made with 1/3 cup flour, 1 egg and a little water. Deep fry in medium-hot oil and serve with lemon quarters.

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