Baked chicken - chicken

Baked chicken - chicken
Quantity Ingredient
1 Chicken
Salt
2 tsp Lemon juice
50 g Wheat Flour Type 405
2 Eggs
6 tbsp Breadcrumbs flour
3 tbsp Parsley

For Back Hendl - Chicken it is best to use a meaty chicken. Clean the chicken of offal and fat. Cut the wings off the chicken. Cut off the legs. Divide the breast meat by a sharp cut along the breast leg. Cut through the soft bone. Remove both halves of the breast. Cut in half crosswise. Skin breast and legs. Cut the legs on the inside towards the bone so that they cook through better. Use the back for a broth. Season the chicken with salt. Sprinkle with lemon juice. For Back Hendl, turn all parts in flour, then in beaten egg and finally in breadcrumbs. Preheat deep fryer to 180° C. Fry Back Hendl in portions. As soon as the pieces are light brown, reduce the temperature so that the Back Hendl doesn't get too dark, but the meat can be cooked long enough. Fry the legs for 10 minutes. Drain on paper. Fry the breast for 5 minutes and drain. Fry the parsley for 1 minute and serve with the Back Hendl.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
355 kcal
30 g
40 g
7 g

(C)opyright by Marions Kochbuch