Crispy breaded chicken pieces, golden and crunchy, served with lemon wedges and parsley — Vienna's answer to fried chicken.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval platter with paper doily
Garnishes: lemon wedges, parsley sprigs
Accompaniments: Erdäpfelsalat, mixed salad
Instructions
-
1
Season chicken pieces with salt, pepper, and paprika. Let sit 10 min.
-
2
Set up breading station: flour, beaten eggs, breadcrumbs.
-
3
Coat each piece in flour, dip in egg, then press into breadcrumbs. Shake off excess.
-
4
Heat oil or clarified butter to 170°C (340°F). Fry chicken pieces for 12-15 min, turning once, until golden brown and cooked through (internal temp 74°C).
-
5
Drain on a wire rack. The breading should be puffed and separate slightly from the meat.
-
6
Serve immediately on a platter with lemon wedges, parsley, and Erdäpfelsalat.
Did You Know?
Like Wiener Schnitzel, the breading on a perfect Backhendl should "soufflé" — puffing up away from the meat to create a hollow, crispy shell.
Chef's Notes
Equipment Tips
- deep skillet or fryer
- wire rack
- meat thermometer
Garnishing
lemon wedges, parsley sprigs
Accompaniments
Erdäpfelsalat, mixed salad
The Story Behind Backhendl
Backhendl was a luxury dish in 18th-century Vienna, reserved for special occasions and aristocratic tables. By the 19th century, it became a Heuriger (wine tavern) staple. It represents the Viennese mastery of breading and frying that also gave the world Wiener Schnitzel.
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