Paleo Traditional Austrian Backhendl

Discover the rustic charm of Austria with this Paleo Traditional Austrian Backhendl recipe—a healthier twist on the iconic crispy fried chicken. Made with bone-in, skin-on chicken thighs, this dish swaps traditional breadcrumbs for a nourishing blend of almond flour, coconut flour, and arrowroot powder, creating a golden crust that’s rich in flavor and grain-free. Lightly seasoned with garlic powder, paprika, and black pepper, each bite bursts with savory goodness. Fried to perfection in lard, duck fat, or coconut oil, and paired with fresh lemon wedges for a zesty finish, this paleo-friendly backhendl is perfect for those craving a comforting yet clean eating option. Ready in under an hour, it’s a satisfying main course that brings a taste of Austrian heritage to your table without compromising on health or flavor.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Pat chicken thighs dry with a paper towel. This helps the coating stick better. Set aside.

Step 2

In a shallow bowl, combine almond flour, coconut flour, arrowroot powder, garlic powder, paprika, salt, and black pepper. Mix until well combined.

Step 3

In another shallow bowl, beat the eggs and whisk in the coconut milk until smooth.

Step 4

Set up a simple breading station: one bowl for the flour mixture and another for the egg wash.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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).

Step 9

Remove the cooked chicken from the skillet and place it on a paper towel-lined plate to drain any excess fat.

Step 10

Serve the Backhendl hot with lemon wedges on the side for squeezing over the crispy chicken.

Nutrition Facts

Serving size	(1259.8g)

Amount per serving	% Daily Value*
Calories	4608.4

Total Fat 406.7g	0%
Saturated Fat 142.6g	0%
Polyunsaturated Fat g
Cholesterol 1082.9mg	0%
Sodium 3042.2mg	0%
Total Carbohydrate 109.4g	0%
Dietary Fiber 29.5g	0%
Total Sugars 11.5g
Protein 149.8g	0%

Vitamin D 82IU	0%
Calcium 414.1mg	0%
Iron 16.7mg	0%
Potassium 1851.4mg	0%

*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.

Source of Calories

Fat: 77.9%

Protein: 12.8%

Carbs: 9.3%