Wiener Backhendl

Ingredients

 * 3 small young chickens, quartered or halved
 * ½ cup flour
 * 3 eggs, beaten
 * ½ teaspoon salt
 * 1 cup very dry bread crumbs

Directions
Lightly salt chicken. Dredge first in flour then in eggs beaten with salt, finally in bread crumbs - press on crumbs firmly with palm of hand and shake off excess. Fry quickly (so a good crust forms) in hot lard deep enough so chicken swims. Lower flame and continue frying about 15 minutes or until chicken is done.