Viennese chicken

6 servings

45 minutes

Viennese chicken, also known as backhandl. One of the recipes for all times. Pieces of poultry in breading, deep-fried.

Energy value per serving

• Calories: 880.8
• Proteins: 54.2g
• Fats: 39.9g
• Carbohydrates: 78.9g

Ingredients

• Chicken: 1 pc
• Deep frying oil: 2 l
• Wheat flour: 300 g
• Chicken egg: 3 pc
• Breadcrumbs: 300 g
• Parsley: 100 g
• Lemon: 2 pc
• Salt: to taste
• Ground white pepper: to taste

Cooking steps

1. Prepare the necessary ingredients.

2. Cut the chicken into 8 pieces: drumsticks, thighs, and halved breasts.

   Required ingredients:

   • Chicken: 1 piece

3. Remove their skin, salt and pepper them. The carcass and wings can be saved for another dish.

   Required ingredients:

   • Chicken: 1 piece
   • Salt:  to taste
   • Ground white pepper:  to taste

4. Place flour, eggs, and breadcrumbs in three separate bowls.

   Required ingredients:

   • Wheat flour: 300 g
   • Chicken egg: 3 pieces
   • Breadcrumbs: 300 g

5. Dip the pieces of chicken alternately in flour, eggs, and breadcrumbs, shaking off the excess crumbs.

   Required ingredients:

   • Chicken: 1 piece
   • Wheat flour: 300 g
   • Chicken egg: 3 pieces
   • Breadcrumbs: 300 g

6. Heat vegetable oil to 180 degrees. Dip the chicken in the oil and fry for 13-15 minutes until they turn golden brown.

   Required ingredients:

   • Deep frying oil: 2 l
   • Chicken: 1 piece

7. Then place them on paper towels and let the fat drain.

8. Separate the parsley into leaves.

   Required ingredients:

   • Parsley: 100 g

9. Also fry it in oil for 3 minutes.

   Required ingredients:

   • Deep frying oil: 2 l

10. Sprinkle it with pieces of chicken and serve with a slice of lemon.

    Required ingredients:

    • Parsley: 100 g
    • Lemon: 2 pieces