Whole30 Traditional Austrian Backhendl
Experience the irresistible crunch and juicy bite of Whole30 Traditional Austrian Backhendl, a wholesome twist on Austria's classic fried chicken. This recipe swaps traditional breadcrumbs for a gluten-free blend of almond flour and arrowroot flour, delivering a perfectly crispy coating that's entirely grain-free and Whole30-compliant. Seasoned with garlic powder, smoked paprika, and onion powder, every piece is bursting with bold, savory flavor. Shallow-fried to golden perfection in avocado oil, the chicken remains tender and succulent, making it a true comfort food delight. Serve this dish with fresh lemon wedges for a zesty finish and pair it with a vibrant salad or roasted vegetables for a complete, guilt-free meal. Perfect for dinner or a weekend indulgence, this backhendl will quickly become a family favorite!
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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)
Directions
Step 1
Pat the chicken thighs and drumsticks dry with paper towels to remove excess moisture. Set aside.
Step 2
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.
Step 3
In another shallow bowl, whisk the eggs together with the unsweetened almond milk and 1 teaspoon of salt until smooth.
Step 4
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.
Step 5
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.
Step 6
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).
Step 7
Carefully place the breaded chicken pieces in the pan, skin-side down. Fry in batches to avoid overcrowding the skillet.
Step 8
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.
Step 9
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.
Step 10
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
| Serving size | (1824.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5565.5 |
| Total Fat 409.3g | 0% |
| Saturated Fat 75.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1416mg | 0% |
| Sodium 5736.5mg | 0% |
| Total Carbohydrate 246.6g | 0% |
| Dietary Fiber 23.2g | 0% |
| Total Sugars 7.3g | |
| Protein 239.0g | 0% |
| Vitamin D 134.0IU | 0% |
| Calcium 612.0mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 2530.4mg | 0% |
Source of Calories