Whole30 Traditional Austrian Backhendl
Savor the classic flavors of Austria with a Whole30 twist in this Traditional Austrian Backhendl recipe! Featuring crispy, golden chicken thighs and drumsticks, this dish swaps traditional breading for a paleo-friendly coating made with almond flour and arrowroot flour. Seasoned with a blend of garlic powder, smoked paprika, and onion powder, every bite is bursting with flavor. Fried to perfection in healthy avocado oil and served with a refreshing squeeze of lemon, this gluten-free and dairy-free recipe is perfect for those following a Whole30 or paleo lifestyle. Enjoy this satisfying meal alongside a crisp salad or roasted veggies for a wholesome, crowd-pleasing dinner in just 50 minutes!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 4 pieces chicken drumsticks
- 1 cup almond flour
- 1 cup arrowroot flour
- 3 large eggs
- 2 tablespoons unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup avocado oil
- 4 pieces lemon wedges (for serving)
Instructions
Pat the chicken thighs and drumsticks dry with paper towels to remove excess moisture. Set aside.
In a shallow bowl, combine the almond flour, arrowroot flour, garlic powder, onion powder, smoked paprika, 1 teaspoon of salt, and black pepper. Stir well to combine.
In another shallow bowl, whisk the eggs together with the unsweetened almond milk and 1 teaspoon of salt until smooth.
Set up a breading station with the dry flour mixture in one bowl and the egg mixture in another. Prepare a plate or tray for the breaded chicken.
Dip each piece of chicken in the egg mixture, allowing any excess liquid to drip off. Then coat it evenly in the flour mixture, pressing gently to ensure the crust adheres. Repeat with all chicken pieces.
Heat the avocado oil in a large skillet or deep frying pan over medium heat. The oil should be about ½ inch deep in the pan. Allow the oil to reach approximately 350°F (check with a kitchen thermometer if available).
Carefully place the breaded chicken pieces in the pan, skin-side down. Fry in batches to avoid overcrowding the skillet.
Cook the chicken for 6-8 minutes on the first side, or until golden brown. Flip the pieces and cook for an additional 6-8 minutes on the other side. Thicker pieces may need extra time – ensure the internal temperature reaches 165°F using a meat thermometer.
Transfer the cooked chicken to a wire rack or plate lined with paper towels to drain any excess oil. Repeat with the remaining chicken pieces.
Serve the Backhendl warm with a lemon wedge on the side for a bright, citrusy finish. Pair with a side salad or roasted vegetables to complete your Whole30-friendly meal.
Nutrition Facts
Calories |
5566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 409.3 g | 525% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1416 mg | 472% | |
| Sodium | 5736 mg | 249% | |
| Total Carbohydrate | 246.6 g | 90% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 7.3 g | ||
| Protein | 239.0 g | 478% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 612 mg | 47% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2530 mg | 54% | |
*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.
