Wiener Backhendl Viennese Fried Chicken
3 pounds each bird
Cut chicken into serving pieces.
Sprinkle with lemon juice; let stand 15 minutes.
Sprinkle with salt and pepper; coat with flour.
In a small bowl, beat together eggs, oil, and water.
Dip chicken pieces in egg mixture until well coated.
Coat with breadcrumbs.
Shake off any excess breadcrumbs.
Let chicken pieces stand 15 to 20 minutes before frying.
Melt enough butter or margerine in 1 or two large skillets to make two inches of fat.
Carefully place coated chicken pieces in hot fat.
Brown lightly on both sides.
Reduce heat and cook gently until tender, about 20 minutes.
Remove from skillet with a slotted spoon or kitchen tongs; drain on paper towels.
Preheat oven to 350℉ (180℃) F (175C).
Arrange chicken in an open baking pan.
Bake 10 to 15 minutes or until breadcrumb coating is very dry and crusty.
Arrange chicken on a warm serving dish.
Garnish with parsley and lemon wedges. Serve with a green salad and potatoes.