Wash the chicken, pat dry and divide into 4 or 8 pieces. Salt lightly.
Beat eggs and salt gently.
Dredge chicken pieces with skin as well as giblets first in flour, pull through eggs and coat in bread crumbs.
Heat enough lard or clarified butter in a large frying pan, add chicken pieces and fry on both sides until golden brown. Leave breast pieces in pan shorter than leg pieces.
Lift out and drain. Fry parsley in hot fat and garnish fried chicken with it.