Fried chicken viennese style
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Chickens (about 1 1/2 or 700 g. each) |
| X | Salt, Pepper, Flour | |
| 2 | eaches | Eggs; slightly beaten |
| X | Fine dry bread crumbs | |
| X | Lard for deep frying, heated to 350F (175C) | |
| 1 | bunch | Parsley |
Directions
F R I E D C H I C K E N
V I E N N E S E S T Y L E
According to Viennese tradition, this deep-fried chicken is accompanied by paesley sprigs also crisply fried in deep fat.
Prepare chicken and quarter. Rub the pieces with salt and pepper, coat with flour, dip in beaten eggs and then in bread crumbs. Heat fat (about 2 inches or 5 centimeters) deep in heavy skillet. Add chicken pieces and fry about 25 minutes, turning pieces to brown evenly. Transfer to shallow baking pan and pour melted butter or margarine over pieces. Place in moderate oven (350F/180C) about 15 minutes, or until chicken is tender. Meanwhile, quickly fry theparsley in fat (increasing temperature to 390F/200C). Arrange chicken on platter; garnish with parsley and lemon wedges.
Makes 4 to 6 servings.
Source: The World's 100 Best Recipes by Roland Goock (Castle Books) Transcribed By: Sam Lefkowitz
From: Sam Lefkowitz Date: 11-02-95 (08:00) (164) Fido: Home Co