Low Carb Traditional Austrian Backhendl
Indulge in the crispy, golden perfection of Low Carb Traditional Austrian Backhendl, a modern twist on Austria’s beloved fried chicken dish. This recipe swaps traditional breadcrumbs for a flavorful, keto-friendly coating made with almond flour, grated Parmesan cheese, and crushed pork rinds, seasoned with paprika and garlic powder for a robust taste. Tender chicken thighs or drumsticks are first dipped in a creamy egg mixture before being fried to golden-brown perfection in olive oil or lard. The result is irresistibly crunchy and juicy chicken that’s perfect for low carb diets. Serve with fresh lemon wedges for a vibrant touch that complements the rich, savory flavor. Ready in just 40 minutes and easy to prepare, this dish is a sophisticated yet approachable way to enjoy traditional Austrian cuisine while staying health-conscious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs or drumsticks (bone-in, skin-on)
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Ground pork rinds (or crushed pork rinds)
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Heavy cream
- 1 cup Olive oil or lard (for frying)
- 4 pieces Lemon wedges (for serving)
Instructions
Prepare the chicken by patting it dry with a paper towel. This ensures the coating will adhere properly.
In a shallow bowl, mix together the almond flour, grated Parmesan cheese, ground pork rinds, paprika, garlic powder, salt, and black pepper.
In a separate bowl, whisk together the eggs and heavy cream until fully combined.
Dredge each chicken piece first in the egg mixture, ensuring it is fully coated, then press it into the almond flour mixture. Turn it over and press again to coat evenly. Repeat with all pieces.
In a large skillet, heat the olive oil or lard over medium heat until shimmering. Use enough oil to ensure the chicken is about halfway submerged while frying.
Carefully place the coated chicken pieces in the heated oil. Fry for about 10-12 minutes on each side, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
Once cooked, transfer the chicken to a plate lined with paper towels to absorb any excess oil.
Serve immediately with lemon wedges on the side for squeezing over the crispy Backhendl.
Nutrition Facts
Calories |
5100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 459.3 g | 589% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1094 mg | 365% | |
| Sodium | 6019 mg | 262% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 7.3 g | ||
| Protein | 228.0 g | 456% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 905 mg | 70% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1755 mg | 37% | |
*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.
