Wiener backhendl viennese fried chicken

2    3 lb frying chickens
           Lemon juice
           Salt
           Paprika
           All-Purpose flour
      2    Eggs
      1 tb Vegetable oil
      3 tb Water
           Dry breadcrumbs
           butter or margerine
           parsley sprigs
           Lemon wedges
 
  Cut chicken into serving pieces.  Sprinkle with lemon
  juice; let stand 15 minutes.  Sprinkle with salt and
  pepper; coat with flour. In a small bowl, beat
  together eggs, oil, and water.  Dip chicken pieces in
  egg mixture until well coated.  Coat with breadcrumbs.
  Shake off any excess breadcrumbs.  Let chicken pieces
  stand 15 to 20 minutes before frying. Melt enough
  butter or margerine in 1 or two large skillets to make
  two inches of fat.  Carefully place coated chicken
  pieces in hot fat. Brown lightly on both sides.
  Reduce heat and cook gently until tender, about 20
  minutes. Remove from skillet with a slotted spoon or
  kitchen tongs; drain on paper towels. Preheat oven to
  350F (175C). Arrange chicken in an open baking pan.
  Bake 10 to 15 minutes or until breadcrumb coating is
  very dry and crusty. Arrange chicken on a warm serving
  dish.  Garnish with parsley and lemon wedges.  Serve
  with a green salad and potatoes.
  
  From Cucina Alla Tedesca, Arnoldo Mondadori Editorre
  S.p.A, Milano
  
  Posted by Clayton Schmitt
 
-----