Wiener Backhendl

Ingredients

 * 3 small young Chickens, quartered or halved
 * ½ cup Flour
 * 3 eggs, Beaten
 * ½ teaspoon Salt
 * 1 cup very dry Bread Crumbs

Directions

 * Lightly salt Chicken.
 * Dredge first in flour then in eggs beaten with salt, finally in bread crumbs - press on crumbs firmly with palm of hand and shake off excess.


 * Fry quickly (so a good crust forms) in hot lard deep enough so Chicken swims. Lower flame and continue frying about 15 minutes or until Chicken is done.

Other Links
http://www.bernhards.at/ -- Austrian Cooking with Vienna chef Bernhard Baumgartner - many photos, detailed instructions.