Lemon-Marinated Tuscan-Jewish Fried Chicken

1 whole chicken (about 4 pounds), cut into 8 pieces (legs split into drumsticks and thighs, breast halves and wings split), backbones reserved for stock (see note above)

¼ cup plus 1 tablespoon fresh juice from 3 lemons

2 medium cloves garlic, minced

1 teaspoon kosher salt, plus more for seasoning

Freshly ground black pepper

⅛ teaspoon ground cinnamon

⅛ teaspoon freshly grated nutmeg

Vegetable, peanut, canola, or olive oil, for frying (see note above)

1 cup all-purpose flour

4 eggs, beaten

Lemon wedges, for serving

Directions at seriouseats.com

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