Recipe courtesy of Wolfgang Puck
Viennese Fried Chicken
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- Level: Intermediate
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 8 servings
- Level: Intermediate
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 8 servings
Ingredients
Lemon Rosemary Butter Dipping Sauce:
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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.
