Low Sodium Traditional Austrian Backhendl
Discover the charm of Austrian cuisine with this Low Sodium Traditional Austrian Backhendl, a lighter take on the iconic breaded and fried chicken dish. This recipe maintains all the crispy, golden goodness of the classic dish while reducing sodium, thanks to unsalted breadcrumbs and seasonings like sweet paprika, garlic powder, and black pepper. Marinated in a tangy buttermilk mixture, the chicken is tenderized and infused with rich flavors before being coated in a perfectly crisp breadcrumb crust. Fried to perfection and served with fresh lemon wedges and optional parsley for garnish, this dish is ideal for family dinners or special occasions. With just 20 minutes of prep and an easy frying method, this traditional Austrian delight is a must-try for those seeking a healthier take on comfort food. Perfect as a centerpiece meal, pair with a simple salad or roasted vegetables for a balanced, satisfying dish.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs or drumsticks (skin-on, bone-in)
- 500 ml Buttermilk
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Garlic powder (unsalted)
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Sweet paprika (unsalted)
- 150 grams Plain all-purpose flour
- 150 grams Unsalted breadcrumbs
- 2 large Eggs
- 2 tablespoons Water
- 500 ml Vegetable oil (for frying)
- 2 sprigs Fresh parsley (optional, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
In a large bowl, combine the buttermilk, lemon juice, garlic powder, black pepper, and paprika.
Place the chicken pieces into the buttermilk marinade, ensuring they’re fully submerged. Cover the bowl and refrigerate for at least 2 hours or overnight for better flavor.
Prepare the breading station: Fill one shallow bowl with flour, another with whisked eggs mixed with water, and the third with unsalted breadcrumbs.
Remove the chicken pieces from the marinade, allowing any excess to drip off.
Dredge each piece of chicken in the flour, ensuring a light and even coating. Then dip them into the egg mixture, letting the excess drip off, and finally coat them thoroughly in breadcrumbs.
In a large, deep skillet or heavy-bottomed pot, heat the vegetable oil to 175°C (350°F). Use a thermometer to maintain the temperature for consistent frying.
Carefully place the breaded chicken into the hot oil, frying in batches to avoid overcrowding. Cook each piece for 10-12 minutes, turning occasionally, until golden brown and fully cooked (internal temperature of 74°C or 165°F).
Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
Garnish with fresh parsley, if desired, and serve the Backhendl with lemon wedges on the side for a zesty flavor boost.
Nutrition Facts
Calories |
6810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 602.3 g | 772% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 2119 mg | 92% | |
| Total Carbohydrate | 259.6 g | 94% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 37.9 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 1028 mg | 79% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2437 mg | 52% | |
*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.
