Fried Chicken

2 young chickens (each approx. 1.5 kg)
3 eggs
oil for frying
1 handful of parsley leaves
2 lemons
salt, flour



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.


       Side dish: potato salad