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Lemony Viennese Fried Chicken

Here's how you make Lemony Viennese Fried Chicken
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  • Servings: 8
  • Prep: 15m
  • Cook: 40m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 pound boneless skinless chicken breasts
  • 1 pound boneless skinless chicken thighs
  • Salt and freshly ground black pepper
  • Oil, for deep-frying
  • 2 cups all-purpose flour
  • 3 large 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
  • FOR LEMON ROSEMARY BUTTER DIPPING SAUCE
  • 4 ounces butter (clarified)
  • 1 sprig rosemary
  • 1 lemon, whole (juiced)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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