Backhendl

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.

Backhendl

Recipe by Travel S HelperCourse: MainCuisine: AustrianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

580

kcal

Classic 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.

Ingredients

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

Directions

Clean and pat the chicken pieces dry with paper towels.
Season the chicken with salt, pepper, and paprika (if using).
Place flour, beaten eggs, and breadcrumbs in three separate shallow bowls.
Dredge each chicken piece in flour, shaking off the excess.
Dip the chicken in the beaten eggs, allowing excess to drip off.
Finally, coat each piece thoroughly with breadcrumbs, pressing gently to adhere.
Heat the vegetable oil or clarified butter in a large skillet or deep frying pan to 350°F (175°C).
Fry the chicken pieces in batches to avoid overcrowding the pan. Cook for 5–7 minutes on each side until golden brown and crispy.
Check the internal temperature with a meat thermometer; it should reach 165°F (74°C).
Remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
Serve hot with lemon wedges for squeezing over the crispy chicken.

Notes

Side Suggestions: Backhendl pairs beautifully with potato salad, cucumber salad, or buttered parsley potatoes.
For Extra Crispiness: Use Panko breadcrumbs instead of regular breadcrumbs.
Clarified Butter Option: Traditional Austrian recipes often use clarified butter for frying, which adds a rich flavor.

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