Low Sodium Traditional Austrian Backhendl
Experience a healthier twist on a Viennese classic with this Low Sodium Traditional Austrian Backhendl recipe. This dish features crispy, golden-brown chicken, lovingly marinated in tangy buttermilk with a hint of lemon and aromatic paprika to deliver incredible flavor without the excess salt. The chicken is coated in a light, flaky breadcrumb crust, then fried to perfection for an irresistibly crunchy bite. Ideal for those looking to reduce sodium in their diet, this version retains all the rustic charm of Austrian cuisine. Serve it with fresh parsley and lemon wedges for a vibrant finish. Perfect for weeknight dinners or special occasions, this recipe is a delightful way to bring a taste of Austria to your table without compromising on health or flavor!
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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)
Directions
Step 1
In a large bowl, combine the buttermilk, lemon juice, garlic powder, black pepper, and paprika.
Step 2
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.
Step 3
Prepare the breading station: Fill one shallow bowl with flour, another with whisked eggs mixed with water, and the third with unsalted breadcrumbs.
Step 4
Remove the chicken pieces from the marinade, allowing any excess to drip off.
Step 5
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.
Step 6
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.
Step 7
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).
Step 8
Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
Step 9
Garnish with fresh parsley, if desired, and serve the Backhendl with lemon wedges on the side for a zesty flavor boost.
Nutrition Facts
| Serving size | (1928.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6810.5 |
| Total Fat 602.3g | 0% |
| Saturated Fat 105.1g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 752.7mg | 0% |
| Sodium 2118.7mg | 0% |
| Total Carbohydrate 259.6g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 37.9g | |
| Protein 138.2g | 0% |
| Vitamin D 402.1IU | 0% |
| Calcium 1028.1mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 2437.4mg | 0% |
Source of Calories