Backhendl — Print Recipe — The Culinary Codex

Crispy breaded chicken pieces, golden and crunchy, served with lemon wedges and parsley — Vienna's answer to fried chicken.

Ingredients

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.