Fried Chicken Recipe, Make the Original Yourself
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I’ll show you my fried chicken recipe .
Since I lived in Vienna for a long time, I can present you the Wienerwald original in a refined version.
I wish you every success and look forward to comments, kitchen gossip and cooking questions that you can leave me at the bottom of the page.
Table of Contents
1. Recipe Fried Chicken
Below are my instructions with step-by-step photos. Good succeed!
Fried Chicken with Parsley Potatoes
Cooked, photographed and written down by chef Thomas Sixt.
Make easy instructions for breaded and baked fried chicken.
|10||pinches||black ground pepper|
Boil real, fresh potatoes in salted water with a little caraway and parsley until soft, drain, let the steam evaporate and peel.
Place the peeled potatoes in a pan with the butter and about 1/3 of the fresh, finely chopped parsley.
Season the potatoes with salt, pepper and some freshly grated nutmeg.
Cut the chicken:
First detach the breast, detach the wings, cut off the drumsticks.
Halve the chicken breasts lengthwise, and halve the chicken thighs at the joint.
Season the prepared chicken pieces with salt and pepper, place in the flour and flour on all sides.
Dip the chicken pieces coated in flour in the beaten egg.
Finally, gently press the chicken pieces in breadcrumbs.
For frying, preheat the rapeseed oil in a saucepan or in the fryer at 170°C – 338°F and fry the breaded chicken pieces until crispy light brown.
Fry the remaining parsley briefly until crispy, place on a plate lined with kitchen paper and season with salt.
Heat the potatoes, toss briefly in the foamed butter and serve.
Place the fried fried chicken pieces on the plate and carefully sprinkle with a little salt.
Add the cranberries, lemon and fried parsley and serve quickly.
2. Calories and Nutritional Values
3. Cooking Tips for Preparing Fried Chicken
The fried chicken is a southern German, Bavarian and Austrian specialty.
Many of us know the breaded chicken from the Wienerwald.
The chicken, coated with a coating of flour, egg and fine breadcrumbs (breadcrumbs), tastes delicious with cranberries and parsley potatoes.
The following things are important:
If you make this yourself, use the best and finest breadcrumbs you can get.
- My recommendation is Mie de Pain:
–> Thinly cut the rind off a tin of white bread and let the bread dry.
–> Then grate fine crumbs.
- Pay attention to the order when breading: flour, egg, breadcrumbs.
- The breaded chicken is allowed to swim freely in hot fat at 160°C – 170°C.
–> Higher temperatures are not recommended as the chicken will need a good amount of time in the hot fat to fully cook.
Prepare Breaded Chicken:Tip from chef Thomas Sixt
The chicken meat cooks gently due to the coating with breading
and offers a crispy, fine taste experience.
4. Fried Chicken With or Without Skin?
A common question is the chicken skin thing:
Can the skin be left on or does the skin have to be peeled off?
You can leave the skin on the fried chicken or remove it, it’s a matter of taste!
In any case, you should only use organic chicken for your fried chicken, it simply tastes better.
5. Fried Chicken Viennese Style
One of the classics of Austrian cuisine is the Viennese style fried chicken.
So these are figuratively – Viennese Chicken Nuggets…
A good chicken comes with parsley potatoes as a side dish and with freshly fried parsley, lemon and cranberries as extras.
Below are the most important tips for an initial overview:
6. Fried Chicken Side Dishes Ideas
Matching potato salad ideas:
7. More Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
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