Recipe courtesy of Wolfgang Puck

Viennese Fried Chicken

  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 8 servings
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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

Lemon Rosemary Butter Dipping Sauce:

4 ounces clarified butter

1 sprig rosemary

1 lemon, juiced


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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