Wiener Backhendl Recipe
Ingredients
2 small (under 2 1/2 lbs.) broiler-fryer chickens, quartered
2 teaspoons salt
1/2 cup all-purpose flour
4 eggs, beaten
2 1/2 cups very fine dry bread crumbs
Oil for deep frying
Thin lemon slices
Cherry tomato slices
Chopped parsley
Directions
Wash and drain broiler-fryers; sprinkle with salt.
Coat on all sides with flour, then dip in eggs, and coat with bread crumbs.
Place chicken quarters in a single layer in a preheated fry basket.
Lower into deep fat preheated to 350°.
Fry until well browned and tender, keeping temperature of fat at about 325°, for 8 to 10 minutes.
Drain on paper towels.
Coat on all sides with flour, then dip in eggs, and coat with bread crumbs.
Place chicken quarters in a single layer in a preheated fry basket.
Lower into deep fat preheated to 350°.
Fry until well browned and tender, keeping temperature of fat at about 325°, for 8 to 10 minutes.
Drain on paper towels.
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