Preparation:

• To prepare the chicken, remove the skin from the breast and cut the chicken in half down the length of the backbone. Cut away the wings, leaving the bones attached.
• Cut the legs into drumsticks and thighs. Remove the skin. Clean the liver, heart and stomach.
• Season the meat and giblets with salt and pepper. Put in a bowl with the sour cream and leave to marinate for at least two hours.
• Put the flour, seasoned with paprika, in a bowl, put the beaten eggs in a separate bowl, and the breadcrumbs in a third bowl. 
• Dip the chicken pieces first in the flour, then in the egg and finally in the breadcrumbs until well coated (do not rinse off the sour cream).
• Heat the clarified butter in a large, heavy-based pan (use one large enough to cook the chicken pieces in a single layer). 
• Fry the chicken pieces in the butter, turning regularly, until the pieces are nicely browned all over, 25–30 minutes.
• Check that the pieces are all cooked through, then remove the finished chicken and drain well on a rack set over a baking tray. Keep warm.
• While the chicken is cooking, prepare the cucumber salad. Put the cucumber strips in a bowl, add 1 teaspoon of salt and leave to stand for 10 minutes.
• Squeeze well to remove as much moisure as you can, rinse, then return the cucumber to the bowl, add the remaining ingredients and mix well.
• Just before serving, fry the parsley leaves in the clarified butter used to cook the chicken until crisp. 
• Serve the chicken with lemon halves and crispy parsley leaves and the cucumber salad garnished with the dill.

Tip:

No kitchen roll!
Do not drain the baked chicken on a kitchen roll or cloth. This softens the breadcrumbs.