Austrian Style Fried Chicken Recipes

HAITIAN-STYLE FRIED CHICKEN

Haitian-Style Fried Chicken image

This fried chicken recipe has Haitian roots. It varies from traditional American recipes but is just as good. The longer you leave it to marinate, the better. You may sprinkle freshly squeezed lemon juice on top if you like.

Provided by cremebrulee

Categories World Cuisine Recipes Latin American Caribbean

Time 12h36m

Yield 6

Number Of Ingredients 10

Ingredients

3 pounds chicken legs
1 cup lemon juice
½ white onion, chopped
1 head garlic, cloves separated and minced
3 tablespoons seasoned salt
3 tablespoons paprika
3 tablespoons ground thyme
2 tablespoons ground black pepper
2 tablespoons whole cloves
vegetable oil for frying

Steps:

Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 12 hours.
Heat oil in a deep-fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 570.7 calories, Carbohydrate 27.2 g, Cholesterol 136.8 mg, Fat 36.5 g, Fiber 4.2 g, Protein 35.1 g, SaturatedFat 8.1 g, Sodium 1811.1 mg, Sugar 1.5 g

AUSTRIAN-STYLE FRIED CHICKEN

Austrian-Style Fried Chicken image

Yield Makes 8 Servings

Number Of Ingredients 7

Ingredients

two 3-pound chickens
all-purpose flour seasoned with salt and pepper for dredging the chicken
3 large eggs, beaten lightly
2 cups stale fine bread crumbs
vegetable oil for deep-frying
fresh thyme branches for garnish
tomato chutney as an accompaniment

Steps:

Quarter each chicken, discarding the first 2 joints of the wings. Remove the breastbones and ribs and remove the skin and any fat. Have ready in 3 wide shallow bowls the flour, the eggs, and the bread crumbs. Dredge the chicken in the flour, shaking off the excess, dip it in the egg, letting the excess drip off, and coat it well with the bread crumbs, shaking off the excess. Arrange the chicken on a baking sheet lined with wax paper and chill it, uncovered, for 30 minutes. The chicken may be prepared up to this point 1 day in advance and kept uncovered and chilled.
In a large deep skillet heat 1 inch of the oil to 360°F. and in it fry the chicken in batches without crowding, turning it, for 5 minutes, or until it is golden brown, transferring it as it is fried to paper towels to drain. Arrange the chicken on a rack in a shallow pan and bake it in the middle of a preheated 350°F. oven for 15 minutes for the breast pieces and 20 minutes for the leg pieces. Arrange the chicken on heated platters, garnish it with the thyme, and serve it with the chutney.

AUSTRIAN STUFFED CHICKEN

Austrian Stuffed Chicken image

Austria is known for its delicious chicken dishes. In this one, the chicken is simply prepared and roasted with a chicken liver-based stuffing!

Provided by JackieOhNo

Categories Chicken Livers

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 (4 lb) roasting chickens
1 chicken liver
3 plain rolls or 4 slices white bread
1/2 cup milk
1/3 cup butter, at room temperature
1 egg
2 egg yolks
3 tablespoons chopped parsley
1 teaspoon dried thyme leaves
salt and black pepper, to taste
1 pinch nutmeg
2 tablespoons butter
1 cup chicken broth

Steps:

Wash chicken and pat dry. Finely chop the liver and set aside.
Cut rolls or bread into thin slices. Pour the milk over them and set aside for 5 minutes.
Cream the butter and add the chopped liver, egg, egg yolks, parsley and seasonings. Combine mixture with the moistened bread. Mix well.
Season the chicken inside and out with salt and pepper. Spoon the stuffing into the chicken cavity. Skewer shut. Loosen skin of the breast with your fingers. Insert 1 T. butter in each breast.
Place chicken in a roasting pan. Pour in the chicken broth. Bake a t350 degrees for 1 hour and 20 minutes, basting occasionally with broth. Add more water, if necessary.
Remove onto plate, carve, and serve.

Nutrition Facts : Calories 1047.5, Fat 75.3, SaturatedFat 29.2, Cholesterol 489.8, Sodium 859.8, Carbohydrate 25, Fiber 1.1, Sugar 1.1, Protein 64

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