WIENER BACKHENDL (from The Cooking Of Burgenland by Alois Schmidl,
 as translated by Bob Strauch)

Ingredients:

• 2 small young chickens (about 2 lb. each) cut in pieces
• 3/4 cup flour
• 2 eggs beaten
• lard
• 4 sprigs parsley
• 1/2 Tbsp. salt
• 1 cup dry breadcrumbs (preferably made from Vienna bread with crust)

Preparation:
Lightly salt chicken. Dip first in flour, then in beaten eggs and then in bread crumbs. Press crumbs into chicken. Fry quickly so a good crust forms in hot lard deep enough so chicken swims. Lower heat and continue frying about 20 minutes or until done. Fry parsley and use as garnish.

Notes:
Serves 4. Note that this recipe, unlike several other chicken recipes, does not use paprika.