Traditional Austrian Backhendl
Crispy, golden, and bursting with flavor, Traditional Austrian Backhendl is a classic dish that celebrates the art of perfectly breaded and fried chicken. This authentic recipe features tender pieces of chicken seasoned to perfection, coated in a triple-layer breading of flour, egg wash, and breadcrumbs, then fried to a beautiful crunch in hot oil or lard. The secret to its irresistible texture lies in the careful breading process and maintaining the oil temperature for an even cook. Finished with a sprinkle of fresh parsley and served alongside zesty lemon wedges, this dish is a showstopper on any table. Pair it with warm potatoes or a crisp green salad for an unforgettable Austrian dining experience. Perfect for family dinners or special occasions, this Backhendl recipe brings a taste of traditional European comfort food straight to your kitchen.
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Recipe Information
Ingredients
- 1 2 to 3 pounds Whole chicken
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 large Eggs
- 0.25 cup Milk
- 2 cups Breadcrumbs
- 1 whole Lemon
- 2 tablespoons Parsley
- 3 cups Vegetable oil or lard
Instructions
Prepare the chicken by rinsing it under cold water and patting it dry with paper towels. Cut the chicken into 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings. Alternatively, you can buy pre-cut chicken pieces.
In a small bowl, mix the salt and black pepper. Rub this seasoning mixture over all the chicken pieces, ensuring each piece is adequately seasoned.
Prepare the breading stations: Place flour in a shallow dish, beat the eggs and milk together in a second dish, and spread the breadcrumbs in a third dish.
Take each piece of chicken and dredge it in flour, shaking off excess. Next, dip it into the egg mixture, ensuring it is fully coated. Finally, press the chicken into the breadcrumbs, covering it completely and gently pressing to adhere.
Place the breaded chicken pieces on a plate and let them rest for 5 minutes. This rest helps the breading adhere better during frying.
In a large, deep skillet or a Dutch oven, heat the vegetable oil or lard to 350 degrees Fahrenheit (175 degrees Celsius). It's important to maintain the correct oil temperature to ensure crispy chicken.
Fry the chicken pieces in batches, starting with the larger pieces (breasts and thighs) and finishing with the smaller pieces (wings and drumsticks). Fry each batch for about 10-12 minutes, turning halfway until the chicken is golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Remove the fried chicken to a paper towel-lined plate or wire rack to drain any excess oil.
Before serving, sprinkle freshly chopped parsley over the chicken and serve with lemon wedges on the side for a zesty touch.
Enjoy your delicious Traditional Austrian Backhendl hot, with a side of potatoes or a fresh salad.
Nutrition Facts
Calories |
2616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.6 g | 284% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.6 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 129 mg | 10% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 849 mg | 18% | |
*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.
