| | Backhendl (Fried Chicken) 2 broiling chickens (2 1/2 to 3 pounds each), quartered
Seasoned all purpose flour
2 eggs, beaten
2 tablespoons of water
fine dry bread crumbs
Fat or lard for frying |
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Wash the chickens and pat dry. Tuck the wing tips back under the second wing joint. With a sharp knife cut leg tendon at the joint of drumstick and thigh. Dip the pieces into seasoned flour, then into the eggs beaten with water. Roll in bread crumbs. Fry in 3 inches of fat heated to 375ºF. for 15 to 20 minutes. Once the chicken is browned on one side, turn and brown on the other side. Use tongs or a pancake turner to turn the chicken, to keep from piercing the skin. Place the cooked chicken pieces on absorbent paper and put in a preheated very slow oven about 250ºF. to keep warm. Dip liver, gizzard and heart into flour, egg mixture and bread crumbs. Fry until brown. Serve with green salad, stewed fruit or green peas. Makes 6 servings |
