Serves: 4
Total Calories: 382

2 pounds boneless skinless chicken breast halves, and thighs, cut into 1-inch pieces
2 tablespoons fresh lemon juice
1 1/2 teaspoons dried oregano
2 cloves garlic, crushed through a press
3 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
olive oil or vegetable oil for deep-frying
lemon wedges for serving

1. In a medium bowl, toss the chicken pieces with the lemon juice, oregano, and garlic. Cover and refrigerate for 1 hour.

2. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. Pour 2 to 3 inches of oil into a deep Dutch oven and heat it to 350°F over high heat.

3. Meanwhile, in a medium bowl, beat the eggs. In a shallow bowl, combine the flour, salt, and pepper and mix well. Working in batches, coat a few chicken pieces with the eggs, then roll in the flour mixture. Deep-fry the chicken until golden brown, turning occasionally, about 4 minutes. Using a wire-mesh skimmer, transfer to the wire rack and keep warm in the oven while frying the rest of the chicken. Serve immediately, with the lemon wedges.

Nutritional Facts:

Serves: 4
Total Calories: 382
Calories from Fat: 80

More Recipes from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook:
Bayou Seasoning
Calamari Fritti With Garlic Mayonnaise
Chicken Flautas With Orange And Red Onion Salsa
Chicken Kiev With Fresh Herbs And Lemon
Chicken-Fried Steak With Chipotle Gravy
Crispy Japanese Pork Cutlets
Crispy Oysters With Rémoulade Cabbage And Corn Slaw
Deep-Fried Cornish Game Hens
Delmarva Crab Cakes With Cucumber Tarter Sauce
Delmarva Seasoning
Double-Cooked Fried Chicken
Flounder Fillets With Orange Sweet And Sour Sauce
Garlic Mayonnaise
General Tso's Chicken
Italian Fried Chicken
Mo' Betta Fried Chicken
Norman's Special Garlic Spareribs
Pork And Black Bean Chimichangas
Pork And Mushroom Chow Mein
Tonkatsu Sauce
Turkey Cutlets Parmigiano
Two-Tone Buffalo Wings With Blue Cheese Dip