The Styrian (Breadcrumbed &) Fried Chicken has become one of our national dishes simply because of its mouthwatering deliciousness. To take a bite is utter delight! The crunchy coating outside keeps the chicken inside juicy and soft, thus lending the meat its subtle flavour. Whether you prefer succulent chicken drumsticks, crispy chicken wings or the tender parts of white meat, there is a piece for everyone’s taste!
Styrian Fried Chicken Recipe
- 2 Whole chickens
- 100-150 g Flour
- 150 g Breadcrumbs
- 3 Eggs
- White pepper
- Vegetable oil or lard
- Lemon slices
Preparing our Styrian Fried Chicken
For this recipe we need to wash the chickens and pat them dry. Then we have to cut them into pieces with a sharp knife, separating the chicken breasts, legs and wings. Each breast is cut out together with the underlying bones, the legs/thighs and the wings are cut off at the joints. This way we end up with two breast pieces, two legs and two wings from each chicken.
Now we need to divide the breast and leg parts in half again in order to get smaller pieces which will cook through more quickly to avoid browning the coating too much.
Tip: We recommend using the chicken carcass to make some delicous chicken soup.
Before we start breading, we have to peel off the skin. Although it is essential to keep the chicken skin on roast chicken, we definitely prefer to take the skin off our fried chicken. But of course you can bread your chicken with the skin as well. It's up to you, you'll just have to try what suits you better.
Now we need to rub the chicken pieces with salt and pepper and then apply the coating in three steps. For this we prepare flour, beaten eggs and breadcrumbs in 3 separate soup plates or bowls. First we coat the chicken pieces in flour by lightly pressing them into the respective bowl and then shaking or padding off the surplus flour. Then we drop them into the egg batter so that they are completely covered with liquid egg and let the excessive batter drip off before finally placing the pieces into the breadcrumbs. (At this last step you might want to gently press the breadcrumbs onto the chicken pieces to ensure better results.)
In the meantime we have been heating oil or lard in a large pan. Now we have to fry the chicken pieces in abundant oil or fat at low heat for about 8 to 10 minutes on one side. Once the coating is golden brown, we turn the pieces over to do the same on the other side for another 8 to 10 minutes. Be careful not to let the frying pan get too hot! Of course you can use a deep fryer for this step as well.
After removing the fried chicken from the frying pan/deep fryer, let the pieces drain on kitchen paper and keep warm. Serve garnished with lemon slices and parsley.
Our recipe serves 4, counting half a chicken per person. As a side dish we recommend the traditional potato salad, potato salad with cucumber or lambs lettuce with potatoes.
We hope you enjoy our recipes! You can read the recipe in german here: Steirisches Backhendl
Your Steirische Spezialitäten Team