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Hungarian Breaded Chicken
My mother was an amazing cook. She worked full time and still had the energy to cook a complete dinner every night when she came home from work. She was very efficient and well organized and fast. My earliest memory of my mother, and this is in the 40's when women wore hats every day, was of my mother standing over the stove wearing her coat and hat and cooking dinner. One of my mother's specialties was breaded chicken. This dish she saved for Sunday dinner. It could be we ate it at home, or, during the summer, she would pack a hamper of breaded chicken, tomatoes, home made cake, cucumber salad, and fresh fruit for a picnic. My brother and I and my parents would pile into our car and drive to the nearest forest preserve where we would picnic and spend the day enjoying fresh air. This was supposed to be very beneficial to the children. No need to say that the anticipated feast was devoured with much pleasure and was probably more beneficial that the air. I think this is the world's best form of fried chicken. Nowadays, I don't cook this dish very often because of the "fried" aspect, but it is a treat in any case. Very easy, too. 1 3 pound frying chicken disjointed or the equivalent in parts.
1 teaspoon salt
1/4 cup flour
2 eggs slightly beaten
1 cup fine bread crumbs. Home made crumbs are best, but purchased are OK.
1/2 cup oil for frying Wash and dry the chicken parts. Sprinkle with salt. Pour the flour into a paper bag and put the chicken pieces into it. Shake vigorously. Remove the chicken from the bag and dip the individual pieces in the egg and then in the crumbs. The coating should cover the pieces very well but not too thick. Heat the oil in a large skillet and add the chicken. Fry until the chicken is golden brown on one side and then on the other. Do not let the chicken get too dark. The chicken can be placed in a 350 F oven for the remainder of the cooking if the pieces are not cooked enough and it is getting too dark.
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Contributor's Note
This is a simple dish but it tastes so good. Leftovers are good, too.
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May, 2012
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