Viennese Fried Chicken Recipes
VIENNA SCHNITZEL
Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork.
Provided by FRANKHA
Categories World Cuisine Recipes European Austrian
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat deep-fryer to 350 degrees F (175 degrees C).
- Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
- Place the flour and bread crumbs in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another soup plate.
- Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.
Nutrition Facts : Calories 541.8 calories, Carbohydrate 45.1 g, Cholesterol 130.5 mg, Fat 25 g, Fiber 2 g, Protein 31.9 g, SaturatedFat 5.1 g, Sodium 333.1 mg, Sugar 2.9 g
JERK FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT30m
Yield 2 servings
Number Of Ingredients 25
Steps:
- Quarter the chicken. Place in plastic or glass container and cover with the Jerk Marinade, making sure all chicken pieces are coated. Marinate the chicken in the refrigerator for 12 to 24 hours.
- Preheat the oven to 400 degrees F.
- Place the marinated chicken on a baking sheet and roast for 15 minutes. Remove the chicken from the oven and allow it to cool enough to handle. Season the warm chicken with salt & black pepper, then coat in buttermilk. Dip the chicken in flour and fry in 425-degree F oil until a deep golden brown, turning frequently during the frying process.
- Combine all ingredients in a blender or food processor and puree until smooth. Store in a plastic or glass container placed in a cooler until needed.
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