Gluten-Free Traditional Austrian Backhendl
Indulge in the crispy, flavorful delight of Gluten-Free Traditional Austrian Backhendl, a reinvention of Austria’s beloved fried chicken dish perfect for those avoiding gluten. This easy-to-follow recipe combines tender chicken thighs and drumsticks with a savory gluten-free crispy coating made from all-purpose flour, spiced breadcrumbs, and eggs. A squeeze of fresh lemon and optional paprika powder enhance the authentic Austrian taste, while frying in sunflower oil ensures a beautifully golden crust. Ready in under an hour, this crowd-pleasing dish is ideal for family dinners or special occasions. Garnish with fresh parsley and serve alongside lemon wedges, potato salad, or a green salad for a complete, timeless meal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs and drumsticks
- 1 whole Fresh lemon
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Gluten-free all-purpose flour
- 2 large Eggs
- 1.5 cups Gluten-free breadcrumbs
- 0.5 teaspoon Paprika powder (optional)
- 4 cups Sunflower oil (or another frying oil)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Rinse the chicken pieces under cold water and pat them dry with paper towels. Place them on a plate and season both sides with salt and ground black pepper. Optionally, squeeze fresh lemon juice over the chicken for an added tang.
Set up a breading station with three shallow bowls: one with gluten-free all-purpose flour, one with beaten eggs, and one with gluten-free breadcrumbs mixed with paprika powder (if using) for extra flavor.
Dredge each piece of chicken in the gluten-free flour, coating it evenly, then dip it into the beaten eggs, making sure the entire surface is covered. Finally, coat the chicken in the gluten-free breadcrumbs, pressing lightly to ensure the coating sticks well. Repeat for all chicken pieces.
Heat the sunflower oil in a large, deep pan or skillet over medium heat to 350°F (175°C). To test if the oil is ready, drop a small pinch of breadcrumbs into the oil; if they sizzle and bubble, it is ready.
Carefully place the breaded chicken into the hot oil. Fry in batches to avoid overcrowding the pan, which may lower the temperature of the oil. Cook each piece for 8-10 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
Transfer the chicken to a serving platter and garnish with fresh parsley. Serve with lemon wedges, Austrian-style potato salad, or a simple green salad for a complete meal.
Nutrition Facts
Calories |
11572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1057.7 g | 1356% | |
| Saturated Fat | 122.2 g | 611% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 5641 mg | 245% | |
| Total Carbohydrate | 377.3 g | 137% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 14.4 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 403 mg | 31% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1849 mg | 39% | |
*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.
