Viennese fried chicken

Ingredients for 4 servings:

• 2 chickens, fresh
• salt and pepper
• 3 eggs
• e.g. breadcrumbs
• n. B. Flour
• 2 lemons
• Oil for frying or lard

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash the chicken and pat dry. Then, using a sharp knife, cut into breasts, legs, and wings. Remove the breasts, including the bone underneath, and separate the legs at the joints, as well as the wings. This will give you two breasts, two legs, and two wings. Now halve the chicken breasts and legs (at the joint in the upper and lower legs) again. This will give you smaller chicken pieces that cook more quickly without the breading becoming too dark. Before breading, remove the skin from the meat. Rub the chicken pieces with salt and pepper. To coat, place flour, eggs, and breadcrumbs in a deep plate or bowl, and coat the pieces of meat in them one at a time. Heat enough oil or lard in a pan. Fry the fried chicken pieces in the oil over low heat for 8-10 minutes until golden brown. Turn over and cook on the other side for another 8-10 minutes. Cut the lemons into wedges and garnish the chicken with them to serve. Per serving, approximately 500 kcal