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Backhendl Recipe – European Special
Backhendl is a traditional Austrian fried chicken dish known for its crispy golden coating and tender, juicy meat. This classic recipe features chicken pieces that are lightly seasoned, coated in flour, egg, and breadcrumbs, then fried until perfectly crisp. The result is a flavorful dish with a delicate crunch on the outside and moist, succulent chicken inside.
A staple in Austrian cuisine, Backhendl is often served as a main course with lemon wedges, potato salad, or fresh greens. The squeeze of lemon adds a refreshing contrast to the rich, crispy chicken. Its simple preparation and satisfying texture make it a popular comfort food enjoyed in homes and restaurants alike. This authentic Backhendl recipe is perfect for those who love classic fried chicken with a European touch.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
Backhendl Ingredients:
- 1 whole chicken, cut into pieces
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- Salt to taste
- Black pepper to taste
- Oil for frying
- Lemon wedges for serving
- Fresh parsley, chopped
Backhendl Instructions:
Season chicken pieces with salt and black pepper.
Dredge each piece in flour, coating evenly.
Dip into beaten eggs.
Coat thoroughly with breadcrumbs.
Heat oil in a deep pan over medium heat.
Carefully place chicken pieces into the hot oil.
Fry until golden brown and crispy.
Turn occasionally to cook evenly on all sides.
Cook until chicken is fully cooked through.
Remove and drain on paper towels.
Garnish with parsley and serve with lemon wedges.
Recipe Notes :
Use bone-in chicken pieces for best flavor.
Season well before coating.
Fry at the right temperature for crispiness.
Drain excess oil on paper towels.
Serve with lemon for a fresh finish.
