Viennese Fried Chicken

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

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:

• 4 ounces clarified butter
• 1 sprig rosemary
• 1 lemon, juiced

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.