Baked chicken recipe - Styrian, Viennese & homemade

Ingredients for a classic fried chicken (serves 4)

For the chicken:

• 1 chicken (approx. 1.5 kg)

• 1 teaspoon paprika powder (sweet)

• 1 tbsp rosemary, finely chopped

• 3 tablespoons sour cream

• Salt and pepper from the mill

For the Panierstrasse:

• Flour with a good grip

• 2 eggs

• Breadcrumbs (not ready-made)

• Clarified butter for frying

To serve:

• Lemon

• Deep-fried parsley leaves

Side dish recommendation:

• Bird salad with bacon & pumpkin seed oil

• or a classic scarlet runner bean salad

Preparation - step by step

1. Separate the breasts from the fillet, divide the legs into upper and lower legs. Leave the wings on for more flavor. Remove the skin so that the meat absorbs the marinade better.

2. Marinate

   Mix the sour cream with the paprika powder, rosemary, salt and pepper. Rub the chicken pieces with the mixture, cover and leave to marinate in the fridge for at least 2 hours, preferably overnight.

3. Build breadcrumb trail

   First dredge the marinated pieces in flour, then in beaten egg and finally in breadcrumbs. Do not press the breadcrumbs down.

4. Deep-frying in clarified butter

   Heat clarified butter in a large frying pan or deep fryer to approx. 140 °C. Fry the chicken pieces with bones for approx. 25 minutes until golden brown. Only add the breast pieces after 5 minutes. Baste regularly with hot fat while frying.

5. Drain properly

   Do not drain on kitchen paper, but on a wire rack - this will keep the breading crispy.

6. Serve

   Enjoy with lemon halves, fried parsley leaves and a strong Schilcher. Bird's lettuce or scarlet runner bean salad are the perfect accompaniment.

Why you'll love this recipe

• Crispy, tender and full of flavor

• Original recipe with Styrian and Viennese influence

• Everything explained - from releasing to breading

• Frying, baking or roasting - everything is possible

• Ideal for Sundays, family meals or celebrations

Tip for the oven:

If you want to prepare the fried chicken with less fat: place the breaded pieces on a rack, spray with a little oil and bake at 200 °C (fan oven) for approx. 35-40 minutes, turning once.

Other popular recipes on the blog:

• Wiener schnitzel with potato salad

• The perfect goulash with Lafer's secret trick

• Steaming bread dumplings - the secret method

HausmannKocht - real Austrian cuisine for every day

If you liked this recipe, please also visit my YouTube channel HausmannCooks. There you will find many more classics - simply explained, honestly cooked.