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