Lucky dip

Viennese Deep-Fried Chicken

2.97 out of 1785 votes

Course: Main course


  • 1.5 kg chicken
  • salt
  • 100g plain flour
  • 150g dried breadcrumbs
  • 2 eggs
  • 3 tbsp milk
  • vegetable oil for deep fat frying
  • 1 lemon
  • fresh parsley sprigs


- Cut the chicken into 12 pieces and then rub all over with salt. Put the flour and the breadcrumbs into two separate shallow bowls. Break the eggs into another shallow bowl and beat with the milk. - Dip the chicken pieces in the flour and shake off any excess. Next dip in the egg then roll in the breadcrumbs, patting on the crumbs to make a firm coating. - Heat the oil for deep-fat frying to 190 degrees celcius. Deep-fry the chicken in 3 batches. for about 15 minute3s each batch. The breast portions will need slightly less time - about 12 minutes. As they are fried, put the cooked chicken pieces on a plate lined with kitchen paper towels and keep warm in a low oven. - Cut the lemon into wedges. Tear the parsley into small sprigs. Garnish the chicken with the lemon wedges and parsley. Alternatively, you can deep-fry the parsley spigs for a few seconds in the hot oil to make it nice and crisp.

Entered by: Chris Entered: 04/11/2008

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