Happy day before Labor Day everyone! Today I am going to give you all a recipe for fried chicken. Now, I know what you are thinking. Everyone has a recipe for fried chicken. This is different than most though. This is a fried chicken that is breaded. It’s really good and, going along with what seems to be an international food theme of this blog, it is a recipe from Austria! Huzzah! I <3 Austria. It’s really pretty there. Anyways, I will give you the traditional way of making this recipe instead of the American version of it. Don’t get me wrong, I love my country, but we royaly screw up 90% of international recipes when we try to “Americanize” them. Oh, and the dish is actually called Wiener Backhendl if you are wondering. It isn’t just breaded fried chicken.
Ingredients
· 1 skinless 3-pound chicken for frying cut into 4 pieces
· 1 tablespoon of sea salt
· ½ cup of flour, preferably non-bleached flour. (Seriously, why bleach flour? That’s retarded)
· 1 egg that has been lightly beaten
· 1 ½ cups of bread crumbs
· ½ pound of lard, you can use a lard substitute if you want to
· Lemon wedges
Directions
· Dry chicken
· Lightly salt each piece
· Dip the chicken in the flour
· Dip in the egg
· Roll each piece in the bread crumbs, making sure that it is coated thoroughly
· Preheat oven to 250 degrees F
· In a heavy skillet heat lard until it is slightly hazy
· Add the chicken
· When the chicken is dark golden brown, but not burnt, turn to the other side
· Put each piece of chicken into a baking dish and set in the oven
· Bake for 10 to 15 minutes
· Garnish with the lemon wedges
There you have it. A recipe from Austria-Hungary. Hope you enjoy it. Until next time!
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