For the fried chicken, it is best to have the poultry dealer chop the chicken into four pieces; the backbone and neck must be removed. Cut the inside of the legs to the bone (so they cook better). Salt the chicken pieces heavily, coat them in flour, then in beaten eggs and finally in breadcrumbs.
Heat plenty of oil in a frying pan and immediately fry the chicken pieces until they are golden and floating. Lift out of the oil and drain on paper towels. Finally, add fresh parsley to the hot oil as well and bake until crisp. Drain on paper towels and serve with chicken pieces and lemon quarters.
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