Poulet frit - Fried Chicken

INGRÉDIENTS
Whole Chicken Quartered
Oil for frying
Parsley Sprigs

Marinade :
2 Large Lemons
Equal amount Distilled Vinegar
2 Bay Leaves
1 tsp. Salt
1 tsp. Black Pepper
¼ tsp. Cloves
½ cup Green Onions or Shallots

Pâte :
1 ½ cups all-purpose Flour
White Wine like Rhine Wine
3 Egg Yolks
1 tsp. Salt


PRÉPARATION
Mariade :
Mariner le poulet en morceaux pendant 3 heures.

Pâte :
Mélanger la farine, les jaunes d'oeuf, le vin blanc

Chauffer l'huile à environ 350 degrés. Vous devriez voir un peu de miroitement en surface, certainement pas fumer.

Now before we serve this, there’s just one more component that we need to do, fried parsley. Now you may think that’s strange, but trust me, you’ll love it. Before you fry this parsley, make sure it is very, very dry. Completely dry, blot it as much as possible, or the results can be disastrous. Fry it in small batches for several minutes until it gets nice and crispy. We’ll crumble this over the chicken as a tasty garnish.