1 frying chicken (about 3 pounds), cut in serving pieces
½ cup flour
1 ½ teaspoons salt
¼ teaspoon pepper
Olive oil
2 eggs, well beaten
¼ cup milk
1 tablespoon chopped parsley
½ cup grated Parmesan cheese
1 to 2 tablespoons water
1. Rinse chicken and pat dry with paper towels. To coat chicken evenly, shake 2 or 3 pieces at a time in a plastic bag containing the flour, salt, and pepper.
2. Fill a large, heavy skillet ½-inch deep with olive oil; place over medium heat.
3. Combine eggs, milk, and parsley. Dip each chicken piece in the egg mixture and roll in cheese. Starting with meaty pieces, place the chicken, skin-side down, in the hot oil. Turn pieces as necessary to brown evenly on all sides.
4. When chicken is browned, reduce heat, pour in water, and cover pan tightly. Cook chicken slowly 25 to 40 minutes, or until all pieces are tender. For crisp skin, uncover chicken the last 10 minutes of cooking.
3 OR 4 SERVINGS