Viener Backhendl Fried Chicken Recipes

Steps:

• Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
• Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
• Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

Steps:

• Preheat the oven to 400 degrees F.
• Spray a cookie sheet with cooking spray. Grind the cereal in a food processor. Transfer the cereal to a shallow bowl.
• In a large plastic bag, combine the seasoning, chicken, buttermilk, mustard, sazon, allspice and hot sauce. Seal the bag and shake well. Remove the chicken from the bag and coat with ground cereal. Put the chicken on the cookie sheet and bake until the center of the breast registers 170 degrees F. on an instant-read thermometer, about 14 to 16 minutes. Arrange the breasts on a serving platter and serve.

Steps:

• Thoroughly rinse the chicken, then cover all the pieces with 4 cups of the buttermilk in a large bowl. Cover and soak in the fridge overnight, or up to 24 hours. My mom always did it this way. When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take off the chill.
• In the meantime, preheat the oven to 350 degrees F.
• To mix up the breading, place the flour, seasoned salt, cayenne if using (extra if you like heat), paprika, black pepper and thyme in a very large bowl and stir together well.
• In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and, with a pastry cutter or fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy.
• Heat 1 1/2 inches of oil in a deep skillet or Dutch oven over medium-high heat until a deep-fry thermometer inserted in the oil reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
• Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
• Add the chicken to the oil three or four pieces at a time. Make sure they aren't sticking together, then cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again and cook 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Keep in mind that we'll finish cooking the chicken in the oven, and it will continue to brown.
• Place the fried pieces on a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, bake the chicken for 15 minutes to finish the cooking process. Sometimes I'll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through. If any pink (juice or meat) is visible, the chicken needs to continue cooking in the oven.

Steps:

• Cut each chicken into 8 pieces. Remove the skin but not the bones. Season generously with salt and pepper.
• Heat vegetable oil to 300 degrees F. On 3 separate soup plates, put the flour, eggs and bread crumbs, and dip all chicken pieces first in flour, then eggs, and finally bread crumbs. Shake off excess crumbs.
• Fry chicken pieces for about 12 to 14 minutes until nice and brown. Drain on paper towels.
• Fry the parsley for about 30 seconds. Remove, drain on paper towels, and sprinkle over chicken.
• Divide onto 4 plates. Sprinkle with parsley and serve with half a lemon.