Method
- Using a sharp knife, trim off the wing tips from the pieces of chicken. Pull the rosemary needles off the sprig and chop finely. Sprinkle the salt over the peeled garlic and crush with the back of a large knife.
- Combine the rosemary, crushed carlic, paprika, Tbasco and sherry with 2 tablespoons oil. Put the chicken in a bowl and pour over the marinade. Turn the chicken over so it is well coated. Cover; leave for one hour, turning occasionally.
- Add the parsley to the breadcrumbs and mix thoroughly. Break the eggs into a shallow bowl and beat with a fork. Heat the rest of the oil in a large pan.
- Lift the chicken out of its marinade. Roll in the breadcrumbs, then in the beaten eggs, then again in the breadcrumbs. Shake off any excess coating.
- Fry the chicken pieces in batches for 20 minutes, tuning once. Keep warm in a low oven while you cook the rest. Cut the lemon into wedges. Serve the chicken garnished with lemon and parsley.
