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Lightly salt the chicken and dredge first in flour then in eggs beaten with salt, finally in bread crumbs. Press the crumbs firmly with palm of the hand and shake off any excess.
Fry quickly in hot fat deep enough to cover chicken. Lower the heat and continue frying about 15 minutes or until chicken is completely cooked.
3 small chickens, quartered or halved
1/2 cup flour 2oz/50g
3 eggs, beaten
1/2 teaspoon salt
1 cup very dry bread crumbs