Recipe courtesy of Wolfgang Puck
Viener Backhendl: Fried Chicken
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1842
- Total Fat
- 119
- Saturated Fat
- 16
- Carbohydrates
- 130
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 62
- Cholesterol
- 265
- Sodium
- 1423
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.