Name: Viennese Fried Chicken
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
Cuisine: american
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; 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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Viennese Fried Chicken

Lemon Rosemary Butter Dipping Sauce:

Lemon Rosemary Butter Dipping Sauce:

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