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Have the poulterer chop the chicken into four pieces,
the spine and neck must be removed. Amply salt the chicken pieces, dip
into flour, then into wishked eggs and finally into breadcrumbs - press
on crumbs firmly with palm of hand and shake off excess. Heat a generous
portion of oil in a saucepan and deep-fry the chicken pieces. Fry
quickly- so a good crust forms - in hot oil. Then lower flame and
continue frying about 15 minutes until golden. Remove from the oil and
drip off on a papper towel. Finally put fresh parsley into the hot oil
and fry until crispy, drip off on a papper towel and serve the chicken
pieces garnished with lemmon quarters. |
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