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.
1
Prepare the necessary ingredients.
2
Cut the chicken into 8 pieces: drumsticks, thighs, and halved breasts.
- Chicken: 1 piece
3
Remove their skin, salt and pepper them. The carcass and wings can be saved for another dish.
- Chicken: 1 piece
- Salt: to taste
- Ground white pepper: to taste
4
Place flour, eggs, and breadcrumbs in three separate bowls.
- 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.
- 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.
- 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.
- Parsley: 100 g
9
Also fry it in oil for 3 minutes.
- Deep-frying oil: 2 l
10
Sprinkle it with pieces of chicken and serve with a slice of lemon.
- Parsley: 100 g
- Lemon: 2 pieces
