Viennese-Style Fried Chicken


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Wolfgang Puck That's it: perfect fried chicken. I love to fry fresh parsley or lovage leaves at the last minute for a garnish. Then, I serve the chicken with mashed potatoes and a romaine lettuce salad. I always make extra to enjoy cold the next day, a perfect summer meal with coleslaw or potato salad. Please try my recipe, and rediscover how wonderful spring chicken can be!

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  • 2 1/2 lb. bone-in frying chicken pieces
  • Salt
  • Freshly ground black pepper
  • 2 C. all-purpose flour
  • 3 eggs, beaten
  • 4 C. fine white breadcrumbs
  • Vegetable oil for deep-frying
  • 1 C. whole parsley leaves, rinsed and thoroughly patted dry
  • 2 lemons, cut into wedges

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Pull off and discard the skin from the chicken pieces, carefully using a small, sharp knife to help you if necessary. Season the chicken generously all over with salt and pepper. On 3 separate soup plates, put the flour, the eggs and the breadcrumbs. Spread a sheet of waxed paper or parchment paper on a baking sheet or platter Fill a deep-fryer or a large, deep, heavy skillet with enough oil to immerse the chicken. Heat it to 350 degrees, setting the deep-fryer's thermostat or gauging the oil in the skillet with a deep-frying thermometer. Meanwhile, one piece at a time, dip the chicken into the flour, coating it evenly all over; then, dip it in the egg, coating it all over; and finally, roll the piece in the breadcrumbs and gently shake off excess crumbs before placing it on the waxed paper. Repeat with the remaining chicken pieces. As soon as the oil is hot, taking care not to splatter, carefully put the chicken in the oil and deep-fry, in batches if necessary to avoid overcrowding, until deep golden brown and cooked through, 12 to 14 minutes; during frying, use a wire skimmer or slotted metal spoon to turn them every 3 to 4 minutes so they cook evenly. While the chicken is frying, discard the waxed paper from the baking sheet or platter and cover it in a triple layer of paper towels. When the chicken is done, use the skimmer or slotted spoon to remove the pieces from the oil one by one, transferring them to the paper towels to drain. As soon as all the chicken is done, put the parsley into the hot oil and fry until dark green and crisp, about 30 seconds. Remove it with the skimmer or slotted spoon and drain on the paper towels. Divide the chicken pieces among serving plates and scatter the fried parsley on top. Serve immediately with lemon wedges for squeezing over the chicken. Serves 4 to 6.

(Chef Wolfgang Puck's new TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)



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