Tuscan Fried Chicken Recipe

Combine chicken, lemon juice, garlic, salt, pepper, rosemary, thyme, cinnamon, and nutmeg in a bowl. Massage spices into chicken. Marinate, covered, in the refrigerator for 1 hour.

Heat 1½ inches oil a heavy-bottomed pan until temperature registers 375 F on a deep-fry thermometer. Place flour and eggs in separate shallow bowls.

Drain chicken from marinade. Dredge chicken in flour, shake off excess, then dip in eggs to coat, allowing excess to drip off. Fry chicken in batches until golden brown and cooked through, about 15 minutes.

Drain chicken on paper towels then transfer to a wire rack. Sprinkle with salt. Serve with lemon wedges on the side.