Hungarian Style Breaded Chicken

5 from 2 votes

Hungarian Style Breaded Chicken

This Hungarian style breaded chicken recipe is simple yet the flavour and texture of this breaded chicken is juicy with a crispy coating. You will be going back for seconds!

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: Hungarian

Servings:

Calories: 980kcal

Author: Rose

Equipment

large skillet
baking dish

Ingredients

6 chicken drumsticks/thighs/breasts (organic or hormone and antibiotic free chicken)
1 1/2 tsp Himalayan salt
1/2 cup organic all-purpose flour
1 free-range egg, beaten
2 tbsp organic milk
3/4 cup fine bread crumbs (panko bread crumbs can be added)
21/2 cups organic vegetable oil (safflower/sunflower oil)

Instructions

Preheat oven to 350°F.
Select 6 chicken pieces of your choice. If you choose chicken breasts, you will need more flour, bread crumbs and another egg.
Lay wax paper in an area for the flour, and bread crumbs. (or place flour and bread crumbs each on a plate). Beat egg and milk together and place in the centre of the flour and bread crumbs.
Salt chicken pieces, place on a plate. Add oil to skillet or deep fryer and begin to warm the oil.
Start coating each piece of chicken with flour, then evenly coat with egg mixture and then bread crumbs. Firmly pat the bread crumbs. Sometimes I will bread the chicken ahead of time and place in the refrigerator covered. By doing this, the breading tends to stay firmly on the chicken when frying.
Method #1: Fried chicken: heat vegetable oil in a large skillet to 350°F, and carefully place each piece into the hot oil and fry for about 3-4 minutes on each side. Place the fried chicken into a baking dish and cover for 20 minutes, then remove cover cook for another 15-20 minutes until fully cooked and breading is crispy.
Method #2: Baked chicken: Preheat oven to 350°F and coat a medium-large baking dish with vegetable oil and place the chicken in the dish. Coat the downside and flip the chicken over so the side that is coated with oil is facing up. Add more vegetable oil to the baking dish so the bottom side of the chicken doesn't stick to the bottom, dry up or overcook. Cover for the first 20 minutes and remove lid for the remaining 20 minutes.
Remove chicken from the oven, and allow to rest for 5 minutes before serving. Serve with mashed potatoes, and green toss salad or cabbage salad. Enjoy!

Notes

Store leftover chicken in an air-tight container in the refrigerator for up to 3 days. Freezing chicken pieces up to 3-4 months in an air-tight container or zip-lock bag.

Nutrition