Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Austrian-style Fried Chicken Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
Two, 3-pound chickens
All-purpose flour seasoned
with salt and
pepper for dredging the
Chicken
3 Eggs, beaten lightly
2 Cup(s) Stale fine bread crumbs
Vegetable oil for
deep-frying
Fresh thyme branches for
Garnish
Tomato chutney as an
accompaniment
Directions:
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. Makes 8 Servings. Gourmet
September 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2183
Calories From Fat: 443
Total Fat: 49.6g
Cholesterol: 971.7mg
Sodium: 965.8mg
Potassium: 1906.2mg
Carbohydrates: 240.4g
Fiber: 9g
Sugar: 1.4g
Protein: 177.7g


Scale this recipe to Servings [?]