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
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Ingredients

Lemon Rosemary Butter Dipping Sauce:

Directions

  1. Cut the chicken into 2-inch pieces and season with salt and pepper.
  2. Preheat a deep pot of oil or a deep fryer to 365 degrees F.
  3. 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.
  4. 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:

  1. 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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