Wiener Backhendl (Viennese Crumbed Chicken pieces)
10 chicken pieces OR 1 chicken cut into pieces
Marinade
2 tablespoons oil
1 garlic clove crushed (if you like your garlic you can add more)
1 tablespoon paprika
1 teaspoon marjoram
juice of 1 lemon
salt and pepper
Mix all ingredients together. Add the chicken pieces and ensure they are coated in the marinade. Leave the chicken to marinate for at least 2 hours or longer if possible. (I tend to leave them overnight if I can).
Roast the pieces in an oven, at 200C for about 25-30 minutes. Leave to cool completely.
In separate dishes, beat 3 eggs in one, put 1/2 a cup of flour in another and breadcrumbs in a third.
Coat the chicken in flour first, then in the egg, and finally in the breadcrumbs. Once all the pieces are done, you have the optional choice of doing another coating of egg and then breadcrumbs for a double coating.
Heat oil (preferably in a deep fat fryer or in a wok pan) Fry the chicken pieces at about 180C till the breadcrumbs are golden and the chicken has time to heat through.
Remove from oil, leave to drain for a few minutes and serve with a wedge of lemon.
Traditionally, in Austria, this chicken is served with the true Austrian cucumber salad and potato salad. (those recipes to follow).
10 chicken pieces OR 1 chicken cut into pieces
Marinade
2 tablespoons oil
1 garlic clove crushed (if you like your garlic you can add more)
1 tablespoon paprika
1 teaspoon marjoram
juice of 1 lemon
salt and pepper
Mix all ingredients together. Add the chicken pieces and ensure they are coated in the marinade. Leave the chicken to marinate for at least 2 hours or longer if possible. (I tend to leave them overnight if I can).
Roast the pieces in an oven, at 200C for about 25-30 minutes. Leave to cool completely.
In separate dishes, beat 3 eggs in one, put 1/2 a cup of flour in another and breadcrumbs in a third.
Coat the chicken in flour first, then in the egg, and finally in the breadcrumbs. Once all the pieces are done, you have the optional choice of doing another coating of egg and then breadcrumbs for a double coating.
Heat oil (preferably in a deep fat fryer or in a wok pan) Fry the chicken pieces at about 180C till the breadcrumbs are golden and the chicken has time to heat through.
Remove from oil, leave to drain for a few minutes and serve with a wedge of lemon.
Traditionally, in Austria, this chicken is served with the true Austrian cucumber salad and potato salad. (those recipes to follow).
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