Viennese Fried Chicken

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
8 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 2 pounds chicken breasts and thighs, boneless and skinless
  • Salt and freshly ground black pepper
  • Oil, for deep-frying
  • 2 cups flour
  • 3 eggs, beaten
  • 2 cups bread crumbs or ground panko
  • Lemon juice
  • Rosemary sprigs, about 6 inches long, remove leaves from the lower half of the stem
  • Lemon Rosemary Butter Dipping Sauce, recipe follows
  • Lemon wedges
  • Lemon Rosemary Butter Dipping Sauce:
  • 4 ounces clarified butter
  • 1 sprig rosemary
  • 1 lemon, juiced
Directions

Cut the chicken into 2-inch pieces and season with salt and pepper.

Preheat a deep pot of oil or a deep fryer to 365 degrees F.

Bread the chicken pieces by first dredging in flour, then dipping in eggs, and lastly, rolling in bread crumbs or panko. Deep-fry in oil until done and golden in color. Drain off excess oil. Season with salt and squeeze fresh lemon juice.

Skewer each piece in a rosemary sprig. Arrange in a serving platter, serve with Lemon Rosemary Butter Dipping Sauce, and garnish with lemon wedges.

Lemon Rosemary Butter Dipping Sauce:

In a small saucepan, heat the butter and rosemary just until warm. Allow to cool for a few minutes. Strain into a sauce bowl. Stir in lemon juice.

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    This recipe is featured in:

    Dinner and a Movie