Bakchendel (Viennese chicken) is a simple but original dish, according to the recipe of which the meat must first be marinated in lemon. It is not necessary to use fillet, although this option is certainly more convenient. It is quite possible to take a chicken thigh and cut out a bone – in this case, the chicken will turn out to be more juicy, however, and more fatty. For maximum preservation of juiciness, double breading is used.
Ingredients:
- Chicken fillet – 400 g.
- Lemon – 2 slices.
- Wheat flour – 45 g.
- Breadcrumbs – 45 g.
- Chicken egg – 1 pc.
- Vegetable oil – 45 ml.
- Salt – 1/3 tsp.
- Spices – 1/5 tsp
How to cook:
1. Wash the chicken fillet and cut off all excess – these can be pieces of fat, tendons, films and cartilage.
2. Cut each fillet into 3 pieces. Salt, sprinkle with spices and sprinkle with lemon juice. Leave for 20 minutes in a cool place.
Cover the bowl so the meat doesn’t dry out.
3. Pour flour and breadcrumbs into two saucers, beat the chicken egg in a bowl. First, roll the chicken piece in flour.
4. Then dip the meat into the beaten egg.
5. Next, carefully transfer the chicken to a saucer with breadcrumbs, roll on all sides.
6. Pour refined oil into the pan. Heat it up and lay out the chicken blanks in breadcrumbs for frying. Fry over low heat for 3 minutes.
7. On the other hand, fry the chicken for a couple more minutes.
8. Now transfer the fried chicken pieces to a baking dish lined with foil. Preheat the oven to 170 degrees and send the meat to bake.
After 15 minutes, the Viennese chicken is ready.
Enjoy your meal!