1. 1

   Step 1

   Cut the chicken into eight pieces.

2. 2

   Step 2

   Boil the gizzard in salted water until tender.

3. 3

   Step 3

   Season the chicken pieces with salt and pepper.

4. 4

   Step 4

   Whisk the eggs with a splash of lemon juice.

5. 5

   Step 5

   Coat the chicken pieces one by one in flour, the egg mixture, and the breadcrumbs, pressing the breading on firmly.

6. 6

   Step 6

   Bread the neck, backbone, and giblets as well (do not salt the liver).

7. 7

   Step 7

   Heat the lard in a large pan.

8. 8

   Step 8

   Fry the chicken pieces over low heat for about 25 minutes until golden brown and crispy.

   Timer 25 min
9. 9

   Step 9

   Add the giblets only during the last 5 minutes of cooking time.

   Timer 5 min
10. 10

    Step 10

    Remove the meat from the fat and let it drain on paper towels.

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