Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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According to Viennese tradition, this deep-fried chicken is
accompanied by paesley sprigs also crisply fried in deep fat.

2 ea Chickens (about 1 1/2 or 700 g. each)
X Salt, Pepper, Flour
2 ea Eggs; slightly beaten
X Fine dry bread crumbs
X Lard for deep frying, heated to 350F (175C)
1 bn Parsley

Prepare chicken and quarter. Rub the pieces with salt and pepper,
coat with flour, dip in beaten eggs and then in bread crumbs. Heat
fat (about 2 inches or 5 centimeters) deep in heavy skillet. Add
chicken pieces and fry about 25 minutes, turning pieces to brown
evenly. Transfer to shallow baking pan and pour melted butter or
margarine over pieces. Place in moderate oven (350F/180C) about 15
minutes, or until chicken is tender. Meanwhile, quickly fry
theparsley in fat (increasing temperature to 390F/200C). Arrange
chicken on platter; garnish with parsley and lemon wedges.

Makes 4 to 6 servings.

Source: The World's 100 Best Recipes by Roland Goock (Castle Books)

Transcribed By: Sam Lefkowitz
From: Sam Lefkowitz Date: 11-02-95 (08:00) (164)
Fido: Home Co

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