Traditional Austrian Backhendl
Crisp, golden, and irresistibly flavorful, Traditional Austrian Backhendl is a classic dish that brings the taste of Austria right to your table. This authentic recipe features tender chicken pieces coated in a perfectly seasoned breadcrumb crust, fried to perfection in hot oil or rich lard for a delightfully crunchy bite. With just a handful of pantry staples like flour, eggs, and breadcrumbs, this recipe emphasizes simple yet bold flavors. Serve your Backhendl with a sprinkle of fresh parsley, a squeeze of lemon for a zesty finish, and pair it with creamy potatoes or a crisp side salad for a complete meal. Perfect for weeknight dinners or special occasions, this traditional fried chicken will transport you to the heart of Austrian cuisine with every bite.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Place the breaded chicken pieces on a plate and let them rest for 5 minutes. This rest helps the breading adhere better during frying.
Step 6
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.
Step 7
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).
Step 8
Remove the fried chicken to a paper towel-lined plate or wire rack to drain any excess oil.
Step 9
Before serving, sprinkle freshly chopped parsley over the chicken and serve with lemon wedges on the side for a zesty touch.
Step 10
Enjoy your delicious Traditional Austrian Backhendl hot, with a side of potatoes or a fresh salad.
Nutrition Facts
| Serving size | (2408.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7901.0 |
| Total Fat 742.8g | 0% |
| Saturated Fat 108.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 462.5mg | 0% |
| Sodium 6010.0mg | 0% |
| Total Carbohydrate 267.3g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 20.2g | |
| Protein 79.6g | 0% |
| Vitamin D 108.8IU | 0% |
| Calcium 296.8mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 750.7mg | 0% |
Source of Calories