Backhendl

Step 1: Toss the 2 ⅝ lb chicken thighs and drumsticks, skin removed with the 2 tbsp lemon juice and 1 ½ tsp salt in a bowl, cover and leave in the fridge for 30 minutes.

Step 2: Make the salad: pour the ¾ cup hot vegetable stock and 3 tbsp cider vinegar over the warm 1 ½ lb waxy potatoes, boiled in skins and peeled while warm with the 1 small onion and ½ tsp salt, mix gently and leave 20 minutes to soak up. Stir in the 2 tbsp pumpkin seed oil and 2 tbsp chopped chives just before serving.

Step 3: Set out three plates: 2 ⅞ oz plain flour; the 2 eggs beaten with the 2 tbsp milk; the 5 ½ oz fine dry breadcrumbs. Pat the chicken dry, then coat each piece in flour, egg and crumbs, pressing lightly. Do not press hard; a loose coat puffs up as it fries.

Step 4: Heat the 4 ¼ cups vegetable oil or lard for frying in a deep, heavy pan to 325°F. Fry the chicken in 2–3 batches, turning, for 12–15 minutes, until deep golden. Common mistake: oil that is too hot, which browns the crumbs while the meat by the bone is still pink.

Step 5: Check the thickest piece next to the bone: it must reach 165°F, with clear juices. Drain on a rack, not paper, so the base stays crisp.

Step 6: If using 8 curly parsley sprigs, drop the sprigs into the hot oil for 10 seconds (stand back, it spits) until crisp. Serve the chicken with 4 lemon wedges, the parsley and the potato salad.