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Wiener Backhendl Viennese Fried Chicken















Trans-fat Free, Sugar-Free


6 pounds whole chicken
3 pounds each bird
1 x lemon juice
1 x salt
1 x paprika
1 x all-purpose flour
2 large eggs
1 tablespoon vegetable oil
3 tablespoons water
1 x bread crumbs
1 x butter
or margerine
1 each parsley sprigs
1 wedges lemon


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 720g (25.4 oz)
Amount per Serving
Calories 221860% of calories from fat
 % Daily Value *
Total Fat 149g 229%
Saturated Fat 41g 204%
Trans Fat 0g
Cholesterol 705mg 235%
Sodium 629mg 26%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 366g
Vitamin A 50% Vitamin C 0%
Calcium 16% Iron 64%
* based on a 2,000 calorie diet How is this calculated?


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