🇦🇹 Austria recipe
Backhendl
Backhendl, Viennese fried chicken, predates its American cousin by centuries and was a staple of Biedermeier-era Vienna. Pieces of young chicken are marinated in lemon juice and herbs, then coated in the same flour-egg-breadcrumb technique used for Wiener Schnitzel. The result is shatteringly crisp, golden fried chicken with an astonishingly juicy, lemony interior.
Prep20 mins + 1 hr marination
Cook30 mins
Serves4
Difficultyeasy
Ingredients
- 1 whole chicken (about 1.3kg), cut into 8 pieces
- Juice of 2 lemons
- 2 cloves garlic, minced
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 100g plain flour, seasoned with salt, white pepper, and a pinch of paprika
- 3 large eggs, lightly beaten
- 200g fine dry breadcrumbs
- Clarified butter or lard for deep frying (about 500ml)
- Fine sea salt
- Lemon wedges for serving
- Fresh parsley sprigs for garnish
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 490
- Protein
- 36 g
- Carbs
- 18 g
- Fat
- 28 g
