Ingredients

Fried chicken escalopes: 1 chicken, about 1.5kg (3lb 3 oz), jointed into 8 pieces, boned and skinned 1 small white loaf of bread with crusts removed; 2 day old bread is best 1 tablespoon Dijon mustard 1 teaspoon chopped fresh herbs 2 eggs, beaten Sunflower oil, for frying Southern-fried chicken: 2 skinless, boneless chicken breasts 2 skinless, boneless chicken thighs 1 tsp salt 1 tsp black pepper, freshly milled Cayenne pepper, pinch 150ml (5 fl oz) buttermilk 4 back bacon rashers 150g (5 1/2 oz) fresh white breadcrumbs Sunflower oil, for frying Original fried chicken: 1 egg 3 cups milk 1 cup flour 3 cup fine breadcrumbs 1 tsp salt 1 tsp garlic powder (not salt) 1/2 tsp onion powder (not salt) 1 tsp paprika 4 tsp black pepper 6-8 cups Crisco cooking oil 2 fryer, or young frying chicken, cut in pieces (optional) Add a teaspoon/ two of red chili powder for a spicy flavor 1 tsp of crushed onions Fried spring chicken: Spring chicken 2 tablespoons oil 1 tablespoon lemon juice Salt and pepper to taste Cayenne, pinch 1 garlic clove, finely chopped 1 tablespoon parsley, very finely chopped 1/2 teaspoon ground ginger (optional) Fresh white breadcrumbs Lemon quarters for garnish Deep-fried chicken: 115g (4 oz) unsalted butter, softened 1 lemon, juice and grated zest of 2 tbsp tarragon, chopped 4 large skinless, boneless chicken breasts 1 large egg 115g ( 4 oz) fresh white breadcrumbs Sunflower oil, for deep-frying