Instructions: Cut chicken into 8 serving pieces, removing any excess fat. Mix olive oil, lemon juice, herbs, salt and pepper together and marinate chicken refrigerated for 3 to 4 hours. Drain, pat dry and dust lightly with flour. Dip in egg mixture and deep fry until golden brown. Drain and serve immediately with lemon wedges, rosemary sprigs and a drizzle of Tuscan Caper Sauce.

This recipe yields 4 servings.

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