1. Heat the oven to 425°F (220°C). Grease a large roasting pan or rimmed baking sheet (approximately 13 x 9 inches / 33 x 23 cm) well with fat or butter.
2. Cut each cleaned chicken into serving pieces (breast halves, thighs, drumsticks, wings). Sprinkle all pieces evenly with salt and black pepper.
3. Set up a breading station: place flour in one shallow dish, beaten eggs in a second dish, and bread crumbs in a third. Dredge each piece first in flour, then dip in beaten egg (egg wash), then coat thoroughly in bread crumbs, pressing gently to adhere.
4. Arrange the breaded chicken pieces in a single layer in the prepared pan. Place in the preheated 425°F (220°C) oven.
5. After the first 5 minutes of baking, baste the chicken generously with the 1/3 cup (75 ml) melted butter. Continue baking for the remaining 15 minutes, for a total of 20 minutes, or until the coating is deep golden brown, the juices run clear when the thickest piece is pierced, and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
6. Arrange the cooked chicken pieces on a serving platter. Pour 2 cups (480 ml) of warm Cream Sauce over the top and serve immediately.
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