Austrian Style Fried Chicken - cooking recipe

Ingredients

2 (3 lb.) chickens
all-purpose flour, seasoned with salt and pepper, for dredging chicken
3 large eggs, beaten slightly
2 c. stale fine bread crumbs
vegetable oil for deep frying
fresh thyme branches for garnish

Preparation

Quarter each chicken, discarding the first two joints of the wings.
Remove the breast bones and ribs and remove the skin and any fat.
Have ready in 3 wide, shallow bowls the flour, the eggs and the bread crumbs.
Dredge the chicken in the flour, shake off the excess; dip in the egg and the bread crumbs, shaking off the excess.
Arrange the chicken on a baking sheet lined with wax paper and chill it, uncovered, for 30 minutes.
The chicken may be prepared up to this point 1 day in advance and kept uncovered and chilled.