Fried Chicken

For chickens up to max. 900 g, the skin can be left on. However, for larger chickens, the skin should be removed without fail, otherwise the baking will be too fatty. Remove backbone and breast bones and divide each according to size: small chickens into four, larger ones into 8 parts. Slightly score the thighs at the joint. Clean the chicken pieces well (dab well after washing) and season lightly with salt. Then coat in flour, then in beaten, lightly salted eggs and finally in breadcrumbs.

Lard is the most suitable fat for baking, because it gives the best taste. However, you can also use any other cooking fat. It is important to bake the chicken pieces in a floating way. The chicken should be baked with the lid closed during the first half of the baking time. The temperature should not be too high initially, but can be increased slightly towards the end of the baking time (20 min total). Then drain the chicken pieces well on kitchen paper and rest briefly in the heated oven (about 50 degrees ).

In the meantime, you can bake the cleaned and de-stemmed parsley briefly in the hot fat, so that it still retains its green color. Drain, season a little bit with salt and bring to the table on a platter together with the chicken pieces and lemon squares.

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