|All purpose flour||5 Tablespoon|
|Dry breadcrumbs||1 1⁄3 Cup (21.33 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Lemon wedges||4 (For Garnish)|
|Parsley sprigs||1 (For Garnish)|
Rub the chicken portions with salt and coat in the flour.
Beat the eggs with a fork and coat the chicken pieces all over, then roll in the breadcrumbs, pressing them on firmly.
Heat the oil - if a cube of bread browns immediately, then the oil has reached the correct temperature.
Fry the chicken portions until they are golden brown and cooked through.
Remove and drain on paper towels.
Serve garnished with lemon wedges and parsley sprigs.
Serve with a green salad.