Viennese Fried Chicken

• 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
• 4 ounces clarified butter
• 1 sprig rosemary
• 1 lemon, juiced

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.
6. Season with salt and squeeze fresh lemon juice.
7. Skewer each piece in a rosemary sprig.
8. Arrange in a serving platter, serve with Lemon Rosemary Butter Dipping Sauce, and garnish with lemon wedges.
9. In a small saucepan, heat the butter and rosemary just until warm.
10. Allow to cool for a few minutes.
11. Strain into a sauce bowl.
12. Stir in lemon juice.

chicken breasts, salt, flour, eggs, bread crumbs, lemon juice, rosemary, lemon rosemary, lemon wedges, butter, rosemary, lemon

Taken from www.foodnetwork.com/recipes/viennese-fried-chicken-recipe.html (may not work)