To coat:

1 oz. flour
 seasoning OR 1 egg little water
 3 tablespoons crisp bread crumbs (raspings)
 3 oz. butter, fat or oil for shallow frying
 at least 1 lb. fat or 1 pint oil for deep frying

1. To coat in seasoned flour: put the flour and seasoning on to a plate, on greaseproof paper or in a bag.
2. Either turn the chicken (very well dried) in this or drop into the bag and shake well until coated.
3. To coat in egg and breadcrumbs: beat egg on a plate - a little water can be added to make it go further.
4. Brush chicken with this, roll in breadcrumbs until evenly coated, shake off surplus before cooking.
5. To shallow fry: heat fat in pan.
6. Cook for 4 minutes, turn and cook for same time; lower heat, cook for further 10-12 minutes, turning once or twice.
7. To deep fry: heat oil or fat until a cube of day-old bread turns golden brown in 1/2 - 1 minute. Put in chicken and cook for approximately 12-1 5 minutes; lower heat when it goes in.
8. Whether shallow or deep fried, drain on crumpled tissue or kitchen paper.

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