Viennese Fried Chicken Recipes

VIENNA SCHNITZEL

Vienna Schnitzel image

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

Ingredients

1 quart oil for deep frying
6 (6 ounce) fillets pork sirloin
1 cup cake flour
2 cups dry bread crumbs
2 eggs
¼ cup milk
salt and pepper to taste

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

Jerk Fried Chicken image

Provided by Food Network

Categories main-dish

Time P1DT30m

Yield 2 servings

Number Of Ingredients 25

Ingredients

1 small frying chicken
Jerk Marinade, recipe follows
Salt and freshly ground black pepper
Buttermilk, for coating
Flour, for coating
Canola oil, for frying
1/4 cup ground allspice
1 tablespoon dried thyme
2 tablespoons cayenne pepper
2 tablespoons freshly ground black pepper
2 tablespoons rubbed sage
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
1/2 cup salt
1/2 cup garlic powder
1/2 cup sugar
3/4 cup olive oil
3/4 cup soy sauce
1 cup orange juice
1 cup rice wine vinegar
3 limes, zested and juices
3 Scotch bonnet peppers, stemmed
3 Spanish onions, chopped
3 garlic cloves
2 bunches fresh scallion, chopped

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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