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Wiener Backhendl

Name: Wiener Backhendl
Total time: 40 min
Yield: Serves 4
Cuisine: Austria
Ingredients: 600g Chicken Thigh; 4 tbsp All-purpose flour; 2 Egg; 100g Breadcrumbs; 1 Lemon; A pinch Parsley; 1 tsp Salt; A pinch Black Pepper; To taste Oil for frying

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐⭐

Vienna's traditional fried chicken — pieces coated in flour, egg, and breadcrumbs and fried crisp.

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📖 The Story Behind This Dish

Backhendl spread through 18th-century Vienna and, like schnitzel, is coated in flour, egg, and breadcrumbs before frying. It was once a symbol of prosperity and a Sunday treat. In Styria it's classically served with a salad dressed in pumpkin seed oil.

🌆 Where it's eaten: In the garden of a Heuriger wine tavern on the edge of Vienna, freshly fried Backhendl and potato salad are set out under the vines and glasses of new wine are raised.

🥕 Ingredients (serves 4)

Chicken Thigh 600g
All-purpose flour 4 tbsp
Egg 2
Breadcrumbs 100g
Lemon 1
Parsley A pinch
Salt 1 tsp
Black Pepper A pinch
Oil for frying To taste

👩‍🍳 Instructions

Cut the chicken into large pieces and season with salt and pepper.
Coat in flour, then beaten egg, then breadcrumbs.
Fry slowly in 160°C oil for 6–7 minutes.
Finally raise to 180°C and fry 1 minute to crisp the coating.
Drain and rest briefly on paper.
Serve with lemon wedges and parsley.

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