Remove the skin from the chicken portions. Cut each portion through at the joint to make two pieces, so that in all you have eight small pieces of chicken – smaller pieces of chicken deep-fry more evenly and quickly.
Dust the pieces with seasoned flour, then dip in lightly beaten egg and finally roll in fresh white breadcrumbs. Chill the pieces for 1 hour so that the coating sets.
Place in a frying basket and fry in hot deep fat for 8–10 minutes, by which time they should be crisp, brown and cooked through. Serve hot.