For Hungarian fried chicken, the holy order of breading is: flour, eggs and breadcrumbs. You remove the fat and the skins. If you don’t want a bloody chicken it is best to remove the bones. Most of the chicken sold today has underdeveloped bone structure. As you heat the meat the blood is released. The blood may pool at the joints or bleed onto the plate. You may have the money for a “happy chicken” but there is no guarantee the bird you brought home had a fit life roaming the countryside scratching for worms on the run from the rooster’s intentions. The organic industry is unreliable to say the least. Your free range bird may spent only two weeks in a tiny enclosure before the slaughterhouse. It may be a bit less stressed as a result, but a happy life… it did not have. Then again, if quickly processed and insufficiently bled it too can end up bleeding on your plate like the rest. However if you are certain you brought home the perfect organically grown free range chicken, go ahead and prepare it with the bone in as we used to before the factory farms.  

Deboned Breaded Chicken:

2 half chicken breast and two legs, at room temperature
1-1/2 cups flour
2 eggs, well beaten
2 cups breadcrumbs
oil for frying

  • If you start with a whole chicken cut it up first.
  • From here on you will prepare only the breast and the leg meat for breading and frying.
  • Separate the thighs from the drumsticks.
  • Remove the fat and the skin and debone each of the leg pieces. 
  • Remove the skin from the breast pieces.
  • Cut the meat away from the attached breastbone.
  • Trim the fat and chop the two half breasts in six pieces. This way they will correspond to the size of the leg pieces.
  • Wash and pat dry with paper towel.
  • Lightly salt each piece of chicken on both sides.
  • Cover and set them aside for a couple of hours. Do not refrigerate.
  • Do not discard the bones, skin, back pieces or the wings. These will make delicious chicken stock. If you can’t use them right of way it is perfectly safe to refreeze the meat scraps to use later.
  • Set out 3 plates, one each: flour, well beaten eggs, and breadcrumbs.
  • First, roll the chicken through the plate of flour.
  • Next, dip each piece into the well beaten eggs.
  • Finally, roll the pieces into the breadcrumbs.
  • Press the crumbs onto the chicken to assure full coverage.
  • In a large heavy fry pan add 2 inches of oil for frying.
  • Heat the oil slowly to medium heat.
  • When the oil is ready to fry, slide in a piece of chicken.
  • Wait a little before adding the next one.
  • Depending on the size of the pot, fry 2 or 3 chicken pieces at a time.
  • Leave lots of room for each piece for turning and not touching.
  • Turn with a pair of kitchen thongs. Do not pierce with a fork.
  • Maintaining a steady heat fry the chicken pieces to golden brown.
  • Drain on paper towel and serve immediately.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!