Gut chicken, wash, dab dry outside and inside with kitchen paper and boil stomach in salted water until tender. Divide chicken into 8 parts, salt chicken pieces, lightly pepper and roll one after the other in flour, egg beaten with lemon juice and breadcrumbs, then press the breadcrumbs well all around with a fork. Bread the neck, backbone and giblets (do not salt the liver) as well. Heat lard in a large skillet and fry chicken pieces over not too high a flame for 20 to 25 minutes until golden brown and crispy. Add giblets only during last 5 minutes. Lift fried chicken from fat, drain thoroughly on paper towels.
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