Backhendl, Austria’s traditional fried chicken dish, is a quintessential delicacy that provides an ideal equilibrium of crunchy exterior and succulent chicken flesh. Originally a focal point in the Viennese court in the 18th century, this classic of Austrian cuisine has since become a national treasure. Often eaten with a fresh salad or potato side, Backhendl is a simple but decadent comfort food that stays a favorite.
4
servings15
minutes20
minutes580
kcalClassic delight with a crispy coating and juicy meat, Backhendl is the traditional fried chicken meal from Austria. Originally from the 18th century, it was a focal point in the Viennese court and has since turned into a national treasure. Usually eaten with a fresh salad or potato side, this is a beloved comfort food. The recipe calls for heating oil, setting up a breading station, cooking the chicken in batches. The inside temperature ought to hit 165°F (74°C). The chicken is next drained and presented alongside lemon wedges. Backhendl goes nicely with buttered parsley potatoes, cucumber salad, or potato salad itself. Replace ordinary breadcrumbs with panko breadcrumbs for extra crispness. Often used in fried food, clarified butter gives great taste. Backhendl is a representation of Austrian gastronomic legacy, not only fried chicken. Savour this delicious meal with loved ones to really taste Austria.
1 whole chicken (about 3.5 lbs), cut into 8 pieces
2 large eggs
1 cup all-purpose flour
1 cup breadcrumbs
Salt and freshly ground pepper, to taste
1 teaspoon paprika (optional, for extra flavor)
1 quart vegetable oil (or clarified butter) for frying
Lemon wedges, for serving
