Lemony Viennese Fried Chicken
Recipe: #26397
July 05, 2017
Categories: Chicken, Lemon, Austrian, Fathers Day, Sunday Dinner, Deep Fry, Boneless Pieces, Chicken Dinner, more
"There is nothing to not like about this lemony succulent chicken as given by Master Chef Wolfgang Puck."
Original is 8 servings
Ingredients
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- FOR LEMON ROSEMARY BUTTER DIPPING SAUCE
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Nutritional
- Serving Size: 1 (217.8 g)
- Calories 477.1
- Total Fat - 21 g
- Saturated Fat - 9.9 g
- Cholesterol - 233.3 mg
- Sodium - 278.8 mg
- Total Carbohydrate - 32 g
- Dietary Fiber - 1.9 g
- Sugars - 1.4 g
- Protein - 38.5 g
- Calcium - 70.8 mg
- Iron - 2.5 mg
- Vitamin C - 14.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut the chicken into 2-inch pieces and season with salt and pepper.
Step 2
Preheat a deep pot of oil or a deep fryer to 365 degrees F.
Step 3
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.
Step 4
Skewer each piece in a rosemary sprig. Arrange in a serving platter, serve with Lemon Rosemary Butter Dipping Sauce, and garnish with lemon wedges.
FOR THE LEMON ROSEMARY BUTTER DIPPING SAUCE
Step 5
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.
Tips
No special items needed.
3 Reviews
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