Preparation
- Cut the chicken into 8 pieces, pat the pieces dry and season all over with salt, pepper and paprika.
- Put the flour and breadcrumbs each on a flat plate and beat the eggs with the lemon juice.
- Turn the chicken pieces one after another in flour, egg and breadcrumbs, pressing the coating on well.
- Heat the lard in a large pan and fry the pieces over low to medium heat for about 25 minutes until golden brown and crisp, turning in between.
- Lift the pieces out of the fat, drain on kitchen paper and serve with lemon wedges; potato and cucumber salad goes well with it.
Drink with it
White wine · excellent match
Wiener Gemischter Satz or Grüner Veltliner, classic style
Fresh acidity and peppery spice cut the lard in the coating and pick up the lemon; in Vienna the usual glass with Backhendl.
Which wine pairs with food? A simple approach to choosingSparkling wine · excellent match
Sekt or grower Sekt, brut
Bubbles and acidity cut through the greasy coating and tidy the palate after each bite.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · good match
Märzen or Helles
Carbonation and mild bitterness dissolve the fat of the coating, and the malt sweetness suits the crust.
Pils or Helles: What's the Difference?Wheat beer · good match
Hefeweizen (wheat beer)
The abundant carbonation lifts the frying fat from the palate, and the mild yeast fruit does not cover the tender chicken.
Wheat Beer: Where Do Banana and Clove Come From?