Paleo Traditional Austrian Backhendl
Indulge in a healthier twist on a classic European dish with this Paleo Traditional Austrian Backhendl recipe. Featuring crispy, gluten-free breaded chicken thighs, this flavorful dish combines almond and coconut flours with a touch of arrowroot powder for the perfect crunch without any grains. Spiced with paprika and garlic powder, the chicken is pan-fried to golden perfection in lard, duck fat, or coconut oil to maintain its paleo authenticity. Served with fresh lemon wedges, this Austrian specialty is both wholesome and irresistibly delicious, making it a superb choice for dinner or a gathering. Ready in under an hour, it’s a must-try for fans of paleo-friendly comfort foods.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 0.25 cup Arrowroot powder
- 2 large Eggs
- 0.25 cup Coconut milk (unsweetened)
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Lard, duck fat, or coconut oil (for frying)
- 4 pieces Lemon wedges (for serving)
Instructions
Pat chicken thighs dry with a paper towel. This helps the coating stick better. Set aside.
In a shallow bowl, combine almond flour, coconut flour, arrowroot powder, garlic powder, paprika, salt, and black pepper. Mix until well combined.
In another shallow bowl, beat the eggs and whisk in the coconut milk until smooth.
Set up a simple breading station: one bowl for the flour mixture and another for the egg wash.
Dip each chicken thigh first into the egg wash to coat completely, and then dredge it in the flour mixture, ensuring an even, thick coating. Set the breaded chicken aside on a plate.
Heat lard, duck fat, or coconut oil in a large skillet over medium heat. Add enough fat to achieve a depth of about 1/4 inch in the pan.
Once the fat is hot but not smoking, carefully add the breaded chicken thighs to the skillet. Work in batches to avoid overcrowding the pan.
Fry the chicken for 10-12 minutes per side, or until golden brown and crispy. The internal temperature of the chicken should reach at least 165°F (74°C).
Remove the cooked chicken from the skillet and place it on a paper towel-lined plate to drain any excess fat.
Serve the Backhendl hot with lemon wedges on the side for squeezing over the crispy chicken.
Nutrition Facts
Calories |
4608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 406.7 g | 521% | |
| Saturated Fat | 142.6 g | 713% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 11.5 g | ||
| Protein | 149.8 g | 300% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 414 mg | 32% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1851 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.
