Viennese Fried Chicken Recipes

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.

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:

• Put sweet potatoes and 6 cups water in a saucepan or stockpot on high heat. Cook until still slightly firm, 12 to 15 minutes from the time the heat is ignited. Pour off all water, reserving 2 cups.
• Return potatoes, butter, sugar and the 2 cups reserved water to the pot over high heat. Cook until the liquid starts to caramelize, about 15 minutes.
• Remove potatoes, leaving the caramelized liquid. Cook the yam sauce an additional 5 minutes on high heat. Add Fried Chicken. (Eat the potatoes. They are delicious.)
• For Florence's fried chicken seasoning: Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl.
• For the chicken: Sprinkle chicken with salt and pepper. Melt shortening in a heavy skillet or Dutch oven on medium heat. Cover chicken in Florence's fried chicken seasoning.
• Drop in skillet. Cook in two batches (white and dark separately), turning halfway through, until internal temperature reads 165 degrees F in the thickest part of the meat (not touching the bone), approximately 20 minutes.

Steps:

• Heat deep-fryer to 350 degrees F (175 degrees C).
• Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
• Place the flour and bread crumbs in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another soup plate.
• Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.