Top 8 European Fried Chicken Dishes

Chicken Kyiv consists of a boned, flattened chicken breast that is rolled around chilled herb butter, breaded, and then fried. Although the dish is very popular, no one knows where it came from or how it got its name, and there are numerous contradicting theories attributing its invention to Ukrainian, Russian, and French chefs. It was at the height of its popularity in the 1970s, but quickly fell out of favor in the late 1980s with the rise of nouvelle cuisine. Interestingly, in Soviet hotels’ tourist brochures, guests were warned of the dangers of splattering themselves with hot butter.Expand

The Viennese version of fried-chicken initially appeared in the 18th century and was especially esteemed during the Biedermeier period. The dish consists of a whole chicken, preferably smaller in size, which is generously rubbed with spices and lemon juice. It is then cut into pieces that are dipped in egg wash, coated in flour, and then in breadcrumbs before they are fried until golden and crispy. Backhendl was originally prepared with a whole, deboned chicken, and the dish was traditionally served alongside fried offal, usually chicken liver and heart. Nowadays, it rarely appears in its original form and is traditionally accompanied by lemon wedges, fried parsley leaves, lettuce, and potato salad.Expand

Pozharsky cutlet is a traditional dish originating from the 19th century. It is named after prince Pozharsky, who was having important guests for dinner at the time. As there was no veal, his guests' favorite, the prince ordered the chefs to make chicken cutlets, and a new dish was born. The dish consists of ground chicken that is breaded and fried with butter. It is recommended to serve the cutlets with roasted potatoes, green beans, or similar vegetables.Expand

Kotlet z piersi kurczaka is a Polish fried chicken breast cutlet, crispy on the outside and moist on the inside. The secret lies in pounding the chicken breast until it becomes very thin, which allows the meat to cook faster and to retain the moisture. The chicken cutlets are usually coated with flour, then dipped in beaten eggs, and finally covered with breadcrumbs. Fried breaded chicken cutlets are typically eaten for dinner, accompanied by potatoes, vegetables, or rice.Expand

Parmo is a popular British dish consisting of a chicken cutlet that is deep-fried in breadcrumbs, covered in creamy sauce, and topped with anything from cheese and bacon to pepperoni and garlic sauce. The dish is traditionally served with a large portion of chips and a salad on the side. It is believed that Parmo originated in a Middlesbrough restaurant in the 1950s. Although the name of the dish is derived from another dish, chicken Parmesan, it is typically topped with cheddar cheese, and never with parmesan.Expand

Pollo fritto alla fiorentina is a traditional dish originating from Florence. The dish is usually made with a combination of chicken pieces, olive oil, lemon juice, garlic, parsley, rosemary, eggs, flour, bay leaves, salt, and white pepper. The chicken pieces are marinated in a mixture of oil, lemon juice, parsley, rosemary, bay leaves, garlic cloves, salt, and white pepper. The pieces are drained, dipped in a batter consisting of flour and eggs, and then fried in hot oil until golden. The dish is seasoned with a pinch of salt and garnished with lemon slices and parsley sprigs before it's served piping hot.Expand

Pohani V is a specialty of the Croatian city of Virovitica. What makes it unique is the shape of the chicken breast – it should be cut so that it looks like the letter V, which is, not accidentally, the first letter in the name of its city of origin. Once shaped, the meat is seasoned, rolled in flour, dipped in eggs, milk, and breadcrumbs, then fried in hot oil. According to local tradition, this whimsical dish tastes the best when accompanied by sour cream or a combination of heavy cream and grated horseradish.Expand

Pollo fritto alla Veneta is a traditional dish originating from Veneto. The dish is usually made with a combination of chicken, lemon juice, parsley, eggs, breadcrumbs, olive oil, sage, and salt. The chicken is marinated in a mixture of lemon juice, parsley, and salt. It's then dipped in beaten eggs and coated with breadcrumbs. The chicken is fried in oil until golden and fully cooked. Sage leaves are fried in the same pan, and they're used to garnish the chicken before serving. The dish is often served with lemon wedges and a fresh salad on the side.Expand