Viennese Fried Chicken

One of the appealing specialties available in all the local restaurants in Vienna is the tender fried chicken called Backhende. It is always served immediately after frying.

INGREDIENTS

2 frying chickens (about 2 and a half pounds each ), cut up.

Salt.

Flour.

2 or 3 eggs, beaten.

Fine dry bread crumbs.

Lard or other fat.

Chicken liver, gizzard, and heart (optional).

Lemon wedges.

THE COOKING

Wash the chicken and pat dry. Sprinkle with salt. Dredge with flour and dip in beaten egg. Roll in bread crumbs. Shake to remove any excess crumbs. Fry in hot lard or fat over a fairly high flame until golden on one side.

Turn over and fry on the other side. Reduce the heat and fry uncovered for about 15 minutes on each side. When done, remove with tongs and keep warm at a preheated 250 Degrees Fahrenheit oven.

If the liver, gizzard, and heart are to be used, dip them in flour, egg, and bread crumbs and fry also in hot lard until brown, a few minutes. Serve with lemon wedges.