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Wiener Backhendl ( Austrian Fried Chicken ) Recipe

Ingredients

How to make it

  • Skin the chicken parts, but leave on the bone, Season with s+p and a few pinch nutmeg. Get 3 soup plates, season flour with s+p and put in first plate; eggs, beaten with a fork and seasoned with salt in the second; and breadcrumbs in the third plate.
  • Heat oven to 250 F, pour oil in a deep pan, fill only half way up and heat to 360 F. Dredge the dark meat pieces in the flour, shake of excess, than dip in eggs and finally dredge through breadcrumbs, pressing the crumbs on lightly. Fry to a nice, deep brown for 14 or 15 min, than keep warm in oven, draining on a plate lined with paper towels. Repeat with the white meat pieces and let drain for a couple minutes, too. Serve at once, with lemons, cut into eights.

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PongoUSA San Francisco Peninsula, CA

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