Viennese Fried Chicken
 

2 pounds chicken breasts and thighs, boneless and skinless
Salt and freshly ground black pepper
Oil, for deep-frying
2 cups flour
3 eggs, beaten
2 cups bread crumbs or ground panko
Lemon juice
Rosemary sprigs, about 6 inches long, remove leaves from the lower half of the stem
Lemon Rosemary Butter Dipping Sauce, recipe follows
Lemon wedges


Cut the chicken into 2-inch pieces and season with salt and pepper.
Preheat a deep pot of oil or a deep fryer to 365 degrees F.

Bread the chicken pieces by first dredging in flour, then dipping in eggs, and lastly, rolling in bread crumbs or panko. Deep-fry in oil until done and golden in color. Drain off excess oil. Season with salt and squeeze fresh lemon juice.

Skewer each piece in a rosemary sprig. Arrange in a serving platter, serve with Lemon Rosemary Butter Dipping Sauce, and garnish with lemon wedges.


Lemon Rosemary Butter Dipping Sauce:
4 ounces clarified butter
1 sprig rosemary
1 lemon, juiced

In a small saucepan, heat the butter and rosemary just until warm. Allow to cool for a few minutes. Strain into a sauce bowl. Stir in lemon juice.

Mm that sounds delicious! Thanks for the recipe!! I will have to give this one a try.

Sounds pleasant.

hey thanks for posting it After I had Supper..........Now I'm hungry again :winkwink:

Saved to a text file.

Next time I'm feeling bored, I might try this one out. Thanks for the info.

Sounds Good :thumbsup

I just love chicken! Thanks for the tip!