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1. Pat the chicken pieces dry with paper towels, then salt them generously, dip them in the flour and shake off the excess. Then dip them in the egg. Roll each piece of chicken in the bread crumbs to coat it thoroughly.
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2. If the chicken is cut into 8 pieces, no cooking after frying is necessary. If it is cut into 4 (in the Austrian tradition) or 6 pieces, preheat the oven to 250°F and set a large baking dish on the middle shelf.
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3. In a heavy 12-inch skillet, heat the lard until a light haze forms over it. (The melted fat should be about ¼ inch deep and should be kept at that depth.) Using tongs, add about half the chicken pieces.
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4. When these are a deep golden brown on one side, turn them with the tongs. If the chicken is cut into small pieces, transfer each to paper towels to drain before serving.
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5. If the pieces are larger, put each browned piece into the baking dish in the oven. In either case replace the cooked piece with an uncooked one as you fry it.
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6. Chicken cut into 6 pieces should be baked 5 to 10 minutes. One cut into 4 pieces should be baked 10 to 15 minutes.
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7. Fry all the chicken in the same way, allowing more time for the dark meat than for the wings and breasts. The frying should take about ½ hour. Serve the chicken garnished with lemon wedges.
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NOTE: To tenderize the chicken or vary the flavor, marinate it in ¼ cup of lemon juice for about 1½ hours. The pieces must be moistened thoroughly and turned occasionally.
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