Wiener Backhendl Recipe
Ingredients
| Fryer chicken | 2 Small, quartered | |
| Salt | 2 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Eggs | 4 , 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.
Chef
