ReceptnaptárBreaded Fried Chicken
Breaded fried chicken is the eternal star of the Hungarian Sunday lunch. Bone-in pieces are especially juicy, because the meat cooks in its own juices inside the coating, while the crisp crumb crust turns golden on the outside. Serve it with parsley potatoes, rice or cucumber salad, and any leftovers are wonderful cold the next day with bread.
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Ingredients
Method
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- Cut the chicken into 8-10 equal pieces (4 pieces is enough for a smaller chicken), rinse and pat dry.
- Season all sides with salt, let stand for 15-20 minutes so the salt penetrates.
- Set up three plates: flour, eggs beaten with a fork, and breadcrumbs.
- Coat each piece first in flour, then in egg, then in breadcrumbs, pressing the coating on firmly.
- In a large pan or pot, heat enough oil/lard over medium heat to come about 1.5-2 cm up the side of the pan (170-175°C).
- Fry the larger, bone-in pieces (thighs, wings) for 10-12 minutes, turning once, until the meat is cooked through and the coating is a lovely golden-brown.
- Fry the smaller, thinner pieces (breast) for a shorter time, 6-8 minutes.
- When pierced with a fork, the juices should run clear - transfer to paper towel to drain off excess oil.
- Serve hot with a lemon wedge and parsley potatoes or salad.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Cut into the thick pieces down to the bone, so that they cook through more evenly and the coating does not burn before the inside is ready.
- Press the breadcrumbs firmly onto the meat and shake off the excess, as a loose layer falls away during frying.
- Keep the oil at around 170-175 °C. If it cools, the coating soaks up fat, and if it overheats, the outside burns while the inside stays raw.
Frequently asked questions
Can it be baked in the oven?
Yes, on baking paper and drizzled with oil, for 35-40 minutes at 200 °C (180 °C in a fan oven), turning it halfway through. The coating will be a little less crisp, but you need far less fat.
How do I keep it crisp?
Until serving, keep it on a rack, not on paper and not covered, because steam softens the crumbs. It can also be kept warm on the rack in a 100 °C oven.
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More hungarian ideas
- Poultry giblet soup
- Whole roast chicken
- Tray-baked chicken legs with potatoes
- Stuffed Chicken, Hungarian Style
- Chicken Fricassee with Vegetables
- Chicken paprikash with nokedli dumplings
- Hen soup with egg dumplings
- Chicken stew (csirkepörkölt)
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