Serves 4 1 (3½ pound) chicken, cut into 10 pieces Juice of 2 lemons 1 gallon peanut or vegetable oil, for deep-frying ¼ bunch of fresh thyme 3 big sprigs fresh rosemary ¼ bunch of fresh sage 2 fresh bay leaves ½ head of garlic, smashed, husks still attached 2 cups all-purpose flour Sea salt & freshly cracked black pepper 4 large eggs Extra-virgin olive oil Lemon wedges, for serving Rinse the chicken pieces and pat dry. Put them in a large bowl and squeeze the lemon juice over them, turning the chicken so that the lemon gets all through. Let it marinate while you heat the oil. Pour the oil into a large pasta pot. Add the herbs and the garlic and heat over medium-high heat until the oil registers 375 degrees on a deep-fry thermometer. Meanwhile, put the flour in a large, shallow dish and season generously with salt and pepper. Be sure to taste the flour mixture, you should be able to taste the salt and pepper. Crack the eggs into a large, shallow dish; add a drizzle of olive oil and a couple tablespoons of water and whisk together. When the oil reaches 375 degrees skim off the herbs and garlic and reserve. Dredge the chicken pieces in the seasoned flour and shake off the excess, then dunk them in the egg wash. Carefully drop the chicken into the hot oil and cook for about 20 minutes, turning it with tongs every now and then to keep the color even until it’s cooked through. Keep an eye on the thermometer and adjust the heat to keep the temperature as even as possible. When the chicken is done, sprinkle it with salt and a dusting of black pepper. Scatter the reserved herbs and garlic over the top. Serve hot, with big lemon wedges spritzed over . |