Oil for frying Cut chicken into 14 to 16 small pieces or ask butcher to do so. Wash and dry pieces thoroughly. Place chicken pieces in a large bowl. Season with salt and pepper and sprinkle with parsley. Add oil and lemon juice; mix well. Let stand 2 to 3 hours. Beat eggs with salt and pepper in a medium bowl. Remove chicken from marinade and pat dry with paper towels. Coat chicken lightly with flour. Dip into beaten eggs; let excess egg drip off. Pour oil 5 cm deep in a large saucepan of deep-fryer. Heat oil to 190ºC , or until a 3 cm cube of bread turns golden brown after 1 minute. Fry chicken pieces 10 to dozen minutes or until golden on all sides. Drain on paper towels. Place chicken pieces on a warm platter, sprinkle lightly with salt. Serve immediately. Makes 4 servings.