Fried Chicken

Clarify the butter in a frying pan (which has a lid – for later), that is, let it bubble briefly and skim off the foam that forms on top.

Now carve the chickens with a kitchen knife into 8 parts each (2 legs repeatedly cut apart in the middle, 2 wings, 2 breast halves). Season the pieces with salt, flour them, drag them through the beaten eggs and roll them in breadcrumbs.

Then immediately bake out in the frying pan with the clarified butter over medium heat, 8 minutes per side, with the lid closed. Turn only once to the other side.

Preparation Tip:

The fried chicken goes particularly well with potato salad as a side dish.

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