Viennese Fried Chicken Recipe

I'll have that leave browse through the book cooking for men, because it has too many recipes appealing and unhealthy, like this fried chicken to the Viennese, only appropriate style if you have planned not to eat for days, because it is fried in butter, but it makes you salivate just smell it, or even remember it.

It is a simple, as all of the book recipe, although the art of the Breading and batter sometimes resists hands less dexterous, the effort to achieve a crispy and tasty layer before biting the chicken deserve worth the effort and learning.

Ingredients for 2 persons

1/2 Kg of chicken (chicken wings, breasts, thighs, whichever you prefer), 2 eggs, flour, breadcrumbs, 100 gr of butter, salt and pepper.

How to make fried chicken Viennese style
The first thing is to clean the chicken and remove the feathers may have skin. Then we season and proceed to Breading. We have three dishes, one with flour, one with the beaten eggs and one with the bread crumbs.

The process for Breading is always: the first flour, then egg and finally bread. The key to make it a good Breading is well permeate the meat with egg, so that the breadcrumbs adhere well and does not fall off during frying.

Once we have the ready chicken, we melted the butter in a skillet over medium heat. If we see something is scarce, we can add a bit of some soft variety (hojiblanca or arbequina) olive oil, for example. When the oil is hot, add the chicken.

You must be careful not too up the heat and move the pieces frequently, to make meat well without burning the Breading. It must also take into account that the larger pieces, such as the thighs, will take longer to become. Finally, we put the fried chicken on a bit of paper towel to remove the excess oil.

Free Range Chicken Pies

Ingredients:

1 free-range chicken breast
50 ml red wine
750 g potatoes
1 egg yolk
30 g butter
Olive oil
1 bunch of parsley
1 bunch of Chervil
12 grains of pepper
Salt
A few canons

Preparation:

Lay the chicken breast in a pan with the wine, pepper, a sprig of parsley and a pinch of salt. Cover with water, bring to a boil and cook over medium heat for 35-40 minutes. Peel, wash and slice the potatoes. Cook them with salt for 20 minutes; reserve in the water. Wash, dry, and chop the parsley and Chervil, reserving a few sprigs for garnish. Fray the breast, drizzle with 1 c.s. oil, mix well and cover with plastic kitchen. Pass the potatoes mash.

Add the herbs and the yolk and mix. Preheat the grill of the oven to maximum. Grease inside of 4 rings of pastry of 10 cm in diameter. Place in a pan on parchment paper and fill up 1/3 of its height with the chicken. Cover with mash, a few slices of butter and bake 2-3 minutes.

Presentation

Distribute in plates, remove the rings and accompany with canons. Spray with a Ribbon of oil and serve.