Zubereitung

1. 1

   Pat the chicken pieces dry, season them with salt and pepper, drizzle them with the lemon juice and leave them to stand. Leave the skin on the pieces, as it turns especially crisp later.

2. 2

   Put the flour on a flat plate, beat the eggs in a deep plate and tip the breadcrumbs onto a third plate.

3. 3

   Turn the chicken pieces one after another in the flour, draw them through the egg and coat them in the breadcrumbs. Press the coating on only lightly so that it puffs up airily while frying.

4. 4

   Heat the clarified butter in a tall pan or a deep frying pan to 170 °C.

5. 5

   Fry the chicken pieces golden brown in batches. The breast pieces need a little less and the legs a little more time, until the core temperature has reached 75 °C and the juices run clear.

6. 6

   Cut the lemon into wedges. Drain the finished pieces on kitchen paper and serve them immediately with the lemon wedges.