Viener Backhendl: Fried Chicken

In Vienna, fried chicken is always served with a salad of mixed greens, cucumbers, tomatoes, potatoes, etc. I must say, as a kid, I preferred[ mashed potatoes.]

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 (2 1/2 pound) chickens
  • Salt and pepper
  • Vegetable oil, for frying
  • 2 cups flour
  • 3 eggs
  • 4 cups panko or bread crumbs
  • 1 cup parsley leaves
  • 2 lemons
Directions
  • Cut each chicken into 8 pieces. Remove the skin but not the bones. Season generously with salt and pepper.

  • Heat vegetable oil to 300 degrees F. On 3 separate soup plates, put the flour, eggs and bread crumbs, and dip all chicken pieces first in flour, then eggs, and finally bread crumbs. Shake off excess crumbs.

  • Fry chicken pieces for about 12 to 14 minutes until nice and brown. Drain on paper towels.

  • Fry the parsley for about 30 seconds. Remove, drain on paper towels, and sprinkle over chicken.

  • Divide onto 4 plates. Sprinkle with parsley and serve with half a lemon.


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