Ingredients:
1 chicken cut into 9 pieces: 2 breasts, 2 legs, 2 thighs, 2 wings, 1 back
2 T olive oil
2 eggs
juice of one lemon
flour
olive oil
freshly ground pepper
salt
Directions:
Put the chicken pieces in an earthenware or glass container in which they fit completely. Put the lemon juice, oil, salt and pepper into a shallow dish and beat with a fork until well mixed then pour it over the chicken. Turn the chicken pieces once or twice to make sure that they are well coated on all sides, cover the dish, and allow it to stand for at least one hour. Remove the chicken pieces from the marinade and pat dry with a paper towel.
Break the eggs into a soup plate, season with salt and pepper, and beat lightly with a fork. Coat the chicken pieces with flour, dip into the egg and dredge in flour again, and fry in hot oil.
When the chicken is golden brown on all sides remove it from the oil and put it on a rack to drain and finish baking in a 350°F oven (moderately hot) oven. The time will depend on how big the chicken pieces are, but usually about 15-20 minutes. When done, you can leave it in the oven with the door slightly open, until you are ready to serve.
Food cooked in oil is a Chanukah tradition, but baking chicken enhances the flavor of chicken, so start in the oil and finish in the oven. This also makes sure the chicken is cooked thoroughly without the risk of burning while frying.
