Fried Chicken

For the fried chicken, clarify the butter in a frying pan, i.e. heat the butter gently and let it bubble until it foams strongly and the whey settles on the surface.

Skim off the foam, remove the frying pan from the kitchen stove.

Using a kitchen knife, carve the chicken into 8 pieces (2 legs, cut in half another time through the joint, 2 wings, 2 breast halves).

Rinse the parts briefly, dry well with kitchen paper. Season all over with salt, dust with flour, repeatedly tapping off excess.

In a deep plate sprinkle the breadcrumbs, in a second plate lightly mix the eggs.

Pull the floured chicken pieces through the beaten eggs and roll in the bread crumbs. Press the breading down well.

Heat the frying pan with the clarified butter again, roast the chicken pieces in it at medium heat with the lid on, on each side in about 8 miinutes, turning only once to the other side!

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