Viennese Fried Chicken Recipes

Steps:

• Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
• Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
• Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
• Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.

Steps:

• Cut the chicken into 2-inch pieces and season with salt and pepper.
• Preheat a deep pot of oil or a deep fryer to 365 degrees F.
• Bread the chicken pieces by first dredging in flour, then dipping in eggs, and lastly, rolling in bread crumbs or panko. Deep-fry in oil until done and golden in color. Drain off excess oil. Season with salt and squeeze fresh lemon juice.
• Skewer each piece in a rosemary sprig. Arrange in a serving platter, serve with Lemon Rosemary Butter Dipping Sauce, and garnish with lemon wedges.
• In a small saucepan, heat the butter and rosemary just until warm. Allow to cool for a few minutes. Strain into a sauce bowl. Stir in lemon juice.

Steps:

• Combine the buttermilk, garlic, and hot sauce and stir well. Submerge the chicken pieces in the buttermilk. Let soak for at least 2 hours in the refrigerator, but preferably overnight.
• Preheat the oven to 350 degrees F.
• Sift together the flour, salt, and pepper. Heat the oil and butter over medium heat in a large skillet until the foaming of the butter begins to subside. Pull the pieces of chicken out of the buttermilk 1 at a time. Let the excess buttermilk drip off, and then coat the chicken in the seasoned flour. Coat well and shake off any excess flour. Place the chicken skin side down into the hot oil. Cook until nicely browned, 10 to 12 minutes per side.
• Place the chicken on a sheet tray and bake in the oven for 10 to 15 minutes. You should see the juices of a thigh or leg run clear when you pierce the chicken with a fork.