Backhendl (Austrian Breaded Fried Chicken)
In short: Chicken pieces coated in flour, egg and fine breadcrumbs and fried until golden and crisp. Serve with lemon, parsley and potato salad. It takes about 1 h in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 35 min
- Resting
- 10 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 700 kcal
Backhendl is breaded fried chicken, Austrian style: bone-in pieces are dredged in flour, dipped in egg and rolled in fine breadcrumbs, then fried in hot oil until the coating is crisp and golden. The classic partner is Erdäpfelsalat, a wedge of lemon and a handful of fried parsley. It is a staple at wine taverns in Vienna and a favorite for Sunday lunch.
Instructions
- Pat the chicken dry and season all sides with the salt and pepper. Cut large breast pieces in half so that all the pieces cook at the same rate.
- Set out three shallow dishes with the flour, the beaten eggs and the breadcrumbs. Coat each piece in flour and shake off the excess, dip it in egg, then press it into the crumbs on all sides. Place on a rack and let it rest for 10 minutes so the coating sets.
- Heat the oven to 160°C (320°F) and set a wire rack over a baking tray. Pour oil into a deep, heavy pot to a depth of about 4 cm (1 1/2 inches) and heat it to 160°C (320°F).
- Fry the chicken in batches without crowding the pot, turning once, for 12 to 14 minutes, until the coating is deep golden. Move each batch to the rack in the oven; if a piece is still pink at the bone, leave it there for 10 more minutes. The thickest part should read 74°C (165°F).
- Drop the parsley sprigs into the hot oil for 20 to 30 seconds, until crisp and bright green. Stand back, as the oil will spatter. Drain on paper towels.
- Serve the chicken at once with lemon wedges, the fried parsley and Erdäpfelsalat (potato salad).
Tips
- Hold the oil at 160°C (320°F). Too hot, and the crumbs burn before the chicken cooks through; too cool, and the coating soaks up oil and turns greasy.
- Use fine dry breadcrumbs for the thin, even crust this dish is known for. Removing the skin helps the coating stay on the meat.
Questions and answers
What is the difference between Backhendl and Wiener Schnitzel?
Both use the same flour, egg and breadcrumb coating. Backhendl is made with bone-in chicken pieces, while Wiener Schnitzel is made from thin veal cutlets.
Is Backhendl made with the skin on?
The skin is usually removed before breading, which gives a thin, even crust that sticks well. You can leave it on, but the coating is thicker and can slip off.
Can I bake Backhendl instead of frying it?
You can. Drizzle the coated pieces with oil and bake on a rack at 200°C (400°F) for 35 to 40 minutes, turning once. The crust will be paler and less crisp than when fried.
How long does it take to make Backhendl (Austrian Breaded Fried Chicken)?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Backhendl (Austrian Breaded Fried Chicken)?
About 700 kcal per serving, with 57 g of protein, 45 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 700 kcal |
|---|---|
| Protein | 57 g |
| Carbohydrates | 45 g |
| Fat | 32 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
