Thursday, September 6, 2007

Wiener Backhuhn oder Backhendl: Viennese Fried Chicken

Mmmm. Mmmm. This chicken is GOOD! We've used this standard Germany recipe about 6 times now and we love it. It's not exactly the most healthy preparation of chicken you've ever tried, but BOY is it yummy! We've tried it on some of our friends, and yes, they thought it a tasty treat as well.

2 frying chickens, cut in serving pieces (I used boneless, skinless chicken breasts)
lemon juice
3 eggs, well beaten with a little water
lard or vegetable shortening for frying (I used veggie oil)
melted butter

Chicken pieces may be skinned or left as they are. Flatten breast quarters so they will fry evenly. Sprinkle all pieces with lemon juice and let stand at room temperature 1 hour. Pat dry with paper towels. Sprinkle with a little salt and dredge well with flour. Dip into beaten egg until all sides are well coated. Dredge thoroughly with breadcrumbs. Let stand at room temperature with breading 20 minutes before frying them.

Heat lard, shortening or oil in large skillet. Melted fat should be about 2" deep. Saute turing once so that pieces become golden brown on both sides. Once chicken is brown, lower heat and fry 8 to 10 minutes on each side. Total frying time should be about 25 minutes. Arrange chicken in open baking pan. Pour a little melted butter over each piece and bake in 350 degree oven 10 to 15 minutes, or until breading is very dry and crusty.


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