Viennese Fried Chicken with Lemon Rosemary Butter Dipping Sauce
2 pounds chicken breasts and thighs, boneless and skinless
Salt and freshly ground black pepper
Oil, for deep-frying
2 cups flour
3 eggs, beaten
2 cups bread crumbs or ground panko
Rosemary sprigs, about 6 inches long, remove leaves from the lower half of the stem
Lemon Rosemary Butter Dipping Sauce, recipe follows
Cut the chicken into 2-inch pieces and season with salt and pepper.
Preheat a deep pot of oil or a deep fryer to 365 degrees F.
Bread the chicken pieces by first dredging in flour, then dipping in eggs, and lastly, rolling in bread crumbs or panko.
Deep-fry in oil until done and golden in color.
Drain off excess oil. Season with salt and squeeze fresh lemon juice.
Skewer each piece in a rosemary sprig. Arrange in a serving platter, serve with Lemon Rosemary Butter Dipping Sauce, and garnish with lemon wedges.