Styrian Fried Chicken
by Tavolino
A classic Austrian dish where chicken pieces are breaded and fried until golden brown in lard.
Ingredients
- Chicken 1 piece
- All-purpose flour 1 cup
- Egg 2 pieces
- Lemon juice 1 splash
- Breadcrumbs 150 g
- Lard 500 g
- Pepper 1 pinch
- Salt 1 pinch
Preparation
- 1
Cut the chicken into eight pieces.
- 2
Boil the gizzard in salted water until tender.
- 3
Season the chicken pieces with salt and pepper.
- 4
Whisk the eggs with a splash of lemon juice.
- 5
Coat the chicken pieces one by one in flour, the egg mixture, and the breadcrumbs, pressing the breading on firmly.
- 6
Bread the neck, backbone, and giblets as well (do not salt the liver).
- 7
Heat the lard in a large pan.
- 8
Fry the chicken pieces over low heat for about 25 minutes until golden brown and crispy.
- 9
Add the giblets only during the last 5 minutes of cooking time.
- 10
Remove the meat from the fat and let it drain on paper towels.