In Vienna, fried chicken is always served with a salad of mixed greens, cucumbers, tomatoes, potatoes, etc. I must say, as a kid, I preferred mashed potatoes.
| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 (2 1/2 pound) chickens
- Salt and pepper
- Vegetable oil, for frying
- 2 cups flour
- 3 eggs
- 4 cups panko or bread crumbs
- 1 cup parsley leaves
- 2 lemons
Instructions
- Cut each chicken into 8 pieces. Remove the skin but not the bones. Season generously with salt and pepper.
- Heat vegetable oil to 300 degrees F. On 3 separate soup plates, put the flour, eggs and bread crumbs, and dip all chicken pieces first in flour, then eggs, and finally bread crumbs. Shake off excess crumbs.
- Fry chicken pieces for about 12 to 14 minutes until nice and brown. Drain on paper towels.
- Fry the parsley for about 30 seconds. Remove, drain on paper towels, and sprinkle over chicken.
- Divide onto 4 plates. Sprinkle with parsley and serve with half a lemon.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1842 |
| Total Fat | 119 g |
| Saturated Fat | 16 g |
| Carbohydrates | 130 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 62 g |
| Cholesterol | 265 mg |
| Sodium | 1423 mg |
Reviews
I tried it, and I liked it. End of story!
I love fried chicken…or really the idea of fried chicken. What I don’t like is big pieces skin and fat that fall of in the first it, leaving a naked piece of chicken. This recipe actually puts the batter on the meat…not on the skin. Perfect.