Dairy-Free Traditional Austrian Backhendl
Experience the authentic flavors of Austria with this Dairy-Free Traditional Austrian Backhendl! This classic dish features crispy, golden-brown fried chicken that’s seasoned to perfection and made completely dairy-free with the use of unsweetened almond milk and a touch of Dijon mustard for added depth. Each piece is coated in a beautifully spiced breadcrumb mixture flavored with paprika, creating a deliciously crunchy exterior that locks in juicy, tender meat. Perfect for family dinners or special occasions, this recipe is easy to prepare with a straightforward breading station and quick frying method. Serve it warm with fresh lemon wedges for a zesty finish, and pair it with a vibrant potato salad or crisp greens for a complete Austrian-inspired feast. Whether you’re dairy-free or just looking to try a healthy twist on tradition, this Backhendl recipe will transport your taste buds to the heart of Austrian cuisine!
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Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 4 pieces Chicken drumsticks
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 cup All-purpose flour (or gluten-free all-purpose flour for gluten-free adaptation)
- 1 cup Unsweetened almond milk
- 2 teaspoons Lemon juice
- 1 tablespoon Dijon mustard
- 2 cups Plain breadcrumbs (check labels to ensure dairy-free and use gluten-free breadcrumbs if needed)
- 1 teaspoon Paprika
- 2 cups Vegetable oil (for frying)
- 1 whole lemon Lemon wedges (for serving)
Directions
Step 1
Remove any excess fat or skin from the chicken thighs and drumsticks, and pat them dry with a paper towel.
Step 2
In a small bowl, mix together the salt, black pepper, and garlic powder. Season the chicken pieces on all sides evenly with the spice mixture.
Step 3
Set up a breading station with three shallow dishes: one with flour, one with almond milk mixed with lemon juice and Dijon mustard, and one with breadcrumbs mixed with paprika.
Step 4
Dredge each chicken piece in the flour, making sure it is fully coated, then dip it into the almond milk mixture, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently so the breadcrumbs adhere well. Repeat for all pieces.
Step 5
In a large, deep skillet or a Dutch oven, heat the vegetable oil over medium heat until it reaches 350°F (175°C). (You can test this by dropping a small piece of bread into the oil—it should sizzle immediately.)
Step 6
Carefully place 2-3 chicken pieces into the hot oil, being careful not to overcrowd the pan, and fry for about 8-10 minutes per side, or until the exterior is golden brown and crispy and the internal temperature of the chicken reaches 165°F (74°C).
Step 7
Transfer the fried chicken to a plate lined with paper towels to drain excess oil. Repeat with the remaining chicken pieces.
Step 8
Serve warm with lemon wedges on the side for a traditional garnish. Pair with potato salad or greens for a complete Austrian-inspired meal.
Nutrition Facts
| Serving size | (2246.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7460.8 |
| Total Fat 618.9g | 0% |
| Saturated Fat 106.6g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 858mg | 0% |
| Sodium 7594.5mg | 0% |
| Total Carbohydrate 274.3g | 0% |
| Dietary Fiber 18.1g | 0% |
| Total Sugars 22.9g | |
| Protein 245.5g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 791.9mg | 0% |
| Iron 29.0mg | 0% |
| Potassium 2972.4mg | 0% |
Source of Calories