Backhendl

Ingredients

• 1.6kg chicken, cut into 8 pieces
• Salt and black pepper
• 2 tbsp chopped parsley
• 1 cup sour cream
• 1 cup flour
• 3 eggs, beaten
• 2 cups fine fresh breadcrumbs
• Clarified butter or neutral oil, for frying
• Lemon wedges, to serve

Before you cook

• Cut the chicken into 8 pieces if not already done.
• Beat the eggs in a shallow bowl.
• Set up three shallow dishes: one with flour, one with the beaten eggs, one with the breadcrumbs.

Steps

1. Season the chicken pieces with salt, pepper and the chopped parsley.
2. Spread the sour cream over the chicken pieces to coat them evenly.
3. Let the chicken marinate in the sour cream for 20 minutes.
4. Lift each piece from the sour cream and dredge it in the flour, shaking off the excess.
5. Dip the floured chicken into the beaten egg.
6. Press the chicken into the breadcrumbs, coating it evenly on all sides.
7. Heat 3cm of clarified butter in a deep skillet to 140°C (285°F).
8. Fry the dark meat pieces first for 6 minutes per side, until deep golden.
9. Fry the breast pieces for 5 minutes per side, until deep golden.
10. Check that the thickest piece reaches 70°C (160°F) inside.
11. Lift the chicken out and drain it on paper towels.
12. Let the chicken rest for 5 minutes before serving.
13. Serve with lemon wedges.