Fried Chicken: Viener Backhendl

In Vienna, fried chicken is always served with a salad of mixed greens, cucumbers, tomatoes, potatoes, etc. I must say, as a kid, I preferred mashed potatoes.

2 (2 1/2-pound) chickens
Salt and pepper
Vegetable oil, for frying
2 cups all-purpose flour
3 eggs
4 cups panko or bread crumbs
1 cup parsley leaves
2 lemons

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.

Yield: 4 servings