2 chicken legs
2 chicken thighs
2 chicken wings
750ml milk
3 tbsp lemon juice
Coating mix
1-2 beaten eggs
about 250g flour
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon dry oregano
4 teaspoons sweet ground pepper
1 teaspoon dry parsley or thyme
1 level teaspoon garlic powder
crumbled chicken stock about 10g (mixed with some flour)
SOLIA STYLE oil for frying

Place chicken in a deep dish and cover with some milk and lemon juice. Marinate for several hours or overnight, which is even better,.
Mix all the listed spices with the flour: salt, pepper, oregano, ground pepper, parsley, powdered garlic and chicken stock. Salt the chicken pieces lightly before dipping them in egg. Dip the chicken pieces one by one first in the beaten egg, and then coat each well in flour. Line the coated chicken pieces on a flat plate. Lower them into hot deep SOLIA STYLE oil so that at least two thirds of the pieces are in oil. Fry each side for several minutes until you get a nice, golden crust. You just need to fry them until the coating turns into a golden crust, not until the chicken is completely done. Line the fried pieces on the oven rack now. Place a baking tray under the rack with chicken pieces. Put the rack with chicken pieces in the oven, and place the baking tray under the rack. Without it, chicken juice will drip on the bottom of the oven and make a lot of smoke and mess. Bake at 180’C for about 45 minutes. Turn the pieces with meat tongs halfway down the baking time but make sure you do not break the crust.