Prepare the ready-to-cook chicken and cut into quarters, rub with salt and pepper.
First coat in flour, then through beaten egg and coat in breadcrumbs.
Fry the chicken quarters in hot fat until golden brown and floating.
Serve with lemon quarters and rice.
Preparation Tip:
The classic accompaniment is a tasty potato salad.
Related Recipes:
Chicken Liver Salad SpicyRinse the chicken livers, drain and pat dry with kitchen roll. Cut any membranes into small pieces, then halve...
Cajun Stuffed ChickenFor the Cajun Stuffed Chicken, pound the chicken breast to about ¼ of the thickness. Mix the pepper cheese or...
Rich Man’s Provisions Bag Paprika ChickenChicken bell pepper In a casserole of about 25 cm ø heat the oil and fry the onions in it. Remove from heat...
Pollo Con Almendras – Almond Chicken DiabetesRinse the chicken, dry it and cut it into pieces (according to the number of people). Season with salt and...
Veal Steak Cordon BleuLightly pound veal steaks, season with pepper and season with salt, spread a thin layer of tomato ketchup on...
Chicken Feet Steamed with Mushroom and Spring Onion SauceRinse dried Chinese mushrooms and soak for 120 minutes. Squeeze out the water and save for the stock. Marinate...
Zucchini Risotto with ChickenFor the zucchini risotto with chicken, dice the onion. Peel the zucchini and cut into cubes. Heat butter in a...
Chinese Vegetables with ChickenFor the Chinese vegetables with chicken, steam the basmati rice in lightly salted hot water, covered, for...
Mild Chicken Coconut CurryFor the Mild Chicken Coconut Curry, in a pan with 2 tablespoons of canola oil, fry the chicken cut into small...
Acqua Pazza with Chicken ThighsPut the garlic slices in a suitable bowl with the oil and pull. Thyme, rosemary and tomatoes rinse, rub dry...