Dairy-Free Traditional Austrian Backhendl
Experience the beloved flavors of Austria with this Dairy-Free Traditional Backhendl recipe, a modern twist on a classic dish. Featuring succulent bone-in chicken thighs and drumsticks, this dish achieves crispy perfection with a dairy-free almond milk and breadcrumb coating enhanced by paprika and Dijon mustard. Perfect for those avoiding dairy or seeking gluten-free adaptations, this recipe ensures everyone can indulge in authentic Austrian fried chicken without compromise. Golden-brown and bursting with flavor, pair this backhendl with fresh lemon wedges and a side of creamy potato salad or crisp greens for a meal that’s as satisfying as it is iconic. Ready in under an hour, it’s an irresistible way to bring the taste of Austria to your dining table.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 4 pieces Chicken drumsticks
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 cup All-purpose flour (or gluten-free all-purpose flour for gluten-free adaptation)
- 1 cup Unsweetened almond milk
- 2 teaspoons Lemon juice
- 1 tablespoon Dijon mustard
- 2 cups Plain breadcrumbs (check labels to ensure dairy-free and use gluten-free breadcrumbs if needed)
- 1 teaspoon Paprika
- 2 cups Vegetable oil (for frying)
- 1 whole lemon Lemon wedges (for serving)
Instructions
Remove any excess fat or skin from the chicken thighs and drumsticks, and pat them dry with a paper towel.
In a small bowl, mix together the salt, black pepper, and garlic powder. Season the chicken pieces on all sides evenly with the spice mixture.
Set up a breading station with three shallow dishes: one with flour, one with almond milk mixed with lemon juice and Dijon mustard, and one with breadcrumbs mixed with paprika.
Dredge each chicken piece in the flour, making sure it is fully coated, then dip it into the almond milk mixture, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently so the breadcrumbs adhere well. Repeat for all pieces.
In a large, deep skillet or a Dutch oven, heat the vegetable oil over medium heat until it reaches 350°F (175°C). (You can test this by dropping a small piece of bread into the oil—it should sizzle immediately.)
Carefully place 2-3 chicken pieces into the hot oil, being careful not to overcrowd the pan, and fry for about 8-10 minutes per side, or until the exterior is golden brown and crispy and the internal temperature of the chicken reaches 165°F (74°C).
Transfer the fried chicken to a plate lined with paper towels to drain excess oil. Repeat with the remaining chicken pieces.
Serve warm with lemon wedges on the side for a traditional garnish. Pair with potato salad or greens for a complete Austrian-inspired meal.
Nutrition Facts
Calories |
7461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 618.9 g | 793% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 7594 mg | 330% | |
| Total Carbohydrate | 274.3 g | 100% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 22.9 g | ||
| Protein | 245.5 g | 491% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 792 mg | 61% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 2972 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
