Ingredients: 3 small young chickens, quartered or halved 1/2 cup flour 3 eggs, beaten 1/2 teaspoon salt 1 cup very dry bread crumbs
Directions:Lightly salt chicken. Dredge first in flour then in eggs beaten with salt, finally in bread crumbs - press on crumbs firmly with palm of hand and shake off excess. Fry quickly (so a good crust forms) in hot lard deep enough so chicken swims. Lower flame and continue frying about 15 minutes. |