A crispy layer over hot, moist and succulent tender chicken.
Who would have thought that fried chicken is en vogue again. I must admit
I have had a fried chicken weakness for quite a while. We have had it on our menu at Klee since day one. It brings memories back of “Wienerwald” (Austrian for Vienna forest) a chain restaurant. I devoured their fried chicken when I was a kido it compares to … lets say fancy KFC (Kentucky Fried Chicken). They call it “Backhendl” (Austrian for fried chicken) in my old country.
The fried chicken is a highlight on the Monday menu of my restaurant. You can be sure that up to 40% of the evening guests munch on a plate of “Viennese fried chicken” on Mondays. Actually it was one of the winnning dishes we prepared on the Iron Chef Show against Boby Flay. It became a singature dish since then. Every Monday I allow myself a little morsel of the golden crispy chicken, it is delicious. It becomes evident how not fancy simple good food can be. If there is any chicken left (from Monday night) the next day staff-family meal is a big hit.
(Popcorn crusted fried chicken, beer spaetzel pasta, velvet spinach)
Size’em?
I have had the best results frying chickens with large birds (around 3 ½ lbs).
- When cutting the chicken in pieces make sure you leave the skin attached (this will prevent the chicken from drying out).
- Cut chicken into two breast parts and two leg parts. I prefer to take the bones out of the chicken legs (I feel it is more joyous to saw through the chicken with a knife once fried without hitting a bone).
- Season chicken breasts and legs with salt and fresh black pepper.
Put a coat on!
- For the crust of the chicken put all purpose flour in a bowl. In a second bowl mix eggs until well combined. Fill a third bowl with finely ground panko-style bread crumbs (use a food processor). I prefer to mix the bread crumbs with finely ground popcorn (the ratio I use is half bread crumbs and half popcorn).
- Place flour, eggs, and bread/popcorn crumb bowls next to each other. Handling chicken parts one by one dip each part first in flour (shaking off excess flour), then whisked eggs and lastly into bread/popcorn mix.
- Rest the crusted chicken for twenty minutes in the refrigerator (the moisture of the raw chicken will bind with the egg, flour, bread crumb/popcorn crust and will form an insulating crust).
To bake or fry?
If you prefer you can bake the crusted chicken in a 300 degree Fahrenheit oven for some time (45 minutes). But lets not kid ourselves. Frying does wonders!
- Preheat vegetable oil (such as canola oil or grape seed oil) in a shallow pot (11 inch diameter and at least 6 inches high) to 320 degrees Fahrenheit. The oil should be three inches deep.
- Put chicken parts into preheated oil (use tongues to put chicken into hot oil so you won’t get burned). The chicken parts should not be crowded in the frying oil (giving them space enables the chicken parts to brown evenly).
- Fry chicken parts for eleven minutes (chicken should have an internal temperature of 165 degress Fahrenheit when tested in middle/thickest part of chicken with thermometer, othervise cook longer) . With tongues transfer chicken parts onto a paper towel lined plate (4 layers of paper). Discard greasy paper towels. Repeat until there are no more fat stains on paper towels anymore.
Leftovers?
Fried chicken leftovers are a joy. Serve it the next day chilled and thinly sliced over butter lettuce.
What else is there?
At its simplest I like to serve fried chicken with preserved lemons (you may substitute lemon wedges). And a side of steamed potatoes with freshly snipped parsley comes close to perfection.
