Today, Backhendel, or breaded Fried Chicken, has a firm place in all pub and inn menus across Austria but it hasn’t always been like this. What was once a luxurious dish, is today synonymous with typical Austrian cuisine. The crispy coated chicken is a genuine Austrian dish and a Viennese original.
- 2 chickens (ready to cook)
- 150 g flour (for coating)
- 3 eggs (for coating)
- 200 g breadcrumbs (for coating)
- oil (for frying)
- 1 bunch of parsley (chopped)
- lemon wedges (for garnish)
Directions for Fried Chicken
- Chop chicken into four sections (this is best done by the butcher) ensuring that the backbone and neck are removed. Make an incision on the inside of the legs up to the bone to ensure that the meat cooks better.
- Season chicken parts well with salt, coat in flour, dip in the whisked eggs and then coat in the breadcrumbs.
- Heat a generous amount of oil in a frying pan and fry the chicken parts in the oil until they are golden brown. Remove from the pan and place on kitchen paper to remove any excess oil. Serve with lemon wedges.
To ensure that the Fried Chicken can unfold its full taste, it is usually coated and fried with the skin still on it. The fat in and under the skin helps bring out the full flavour and also makes it more nutritional and succulent.
JUST ONE MORE THING
When you will bring the Fried chicken to the “next” level then try our crispy Fried chicken Salad.
The breading and coating of food has a long tradition in Viennese cuisine. Already many years ago, meat was coated in flour and baked in hot fat which ensured that it was succulent on the inside – and people have appreciated this for a long time. Many years ago, the “dear poultry” as it was known, was regarded as being the epitome of wealth and luxury. During the Biedermeier period, also the Backhendl period, Fried Chicken was deemed a culinary symbol of prosperity. It was only gradually that the Backhendl found its place in all kitchens and today everyone can enjoy their Fried Chicken, or “Henderl” as the Austrians like to say!