Fried Chicken From the Stove

1. rinse and dry the poulards and divide them into 8 pieces each, cutting the legs at the joint and halving the breasts diagonally.

2. eggs, breadcrumbs and flour in a bowl form each. Mix eggs.

3. season meat with salt and season with pepper. First in the flour. Then in the beaten eggs and in the breadcrumbs turn to the other side. Heat clarified butter in a saucepan.

4. Spread one third of the clarified butter evenly on a baking sheet and place the poultry pieces on the baking sheet. Brush with the remaining clarified butter and bake in the heated oven on the 2nd rack from the bottom at 220 °C (gas 3-4, convection oven 200 °C ) for about 25 min.

Later turn to the other side and bake for another 25 minutes. Cut the lemon into slices. Pluck the parsley from the stems. 5.

Heat the oil and fry the parsley leaves in the oil for about 10 seconds. Drain on kitchen roll.

Drain poultry on paper towels and serve garnished with lemon slices and parsley.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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