Wiener Backhendl Viennese Fried Chicken
Submitted by starr45
Classic Wiener Backhendl, the traditional Viennese fried chicken with a shattering breadcrumb crust. Marinated in lemon juice, pan-fried in butter, then baked until impossibly crisp.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
85 minLong before American fried chicken became a cultural icon, Vienna had the Backhendl.
This Austrian classic dates back centuries to the Viennese coffeehouse tradition, where golden, breadcrumb-coated chicken was served alongside potato salad and cold beer. The technique is elegant in its simplicity: pieces of whole chicken are sprinkled with lemon juice, rested, then passed through seasoned flour, an egg wash, and fine breadcrumbs.
The real secret is the finish. After pan-frying in butter until lightly golden, the chicken goes into a hot oven where the crust dries out and becomes extraordinarily crunchy. That combination of buttery richness and audible crunch is what makes Backhendl unforgettable.
Chef Tips
- Let the breaded chicken rest 15 to 20 minutes before frying. This sets the coating so it does not fall off in the pan.
- Use clarified butter or a mix of butter and oil if you find the butter browning too quickly at higher temperatures.
- Do not skip the oven step. The 10 to 15 minutes of baking is what transforms good fried chicken into the legendary Viennese crunch.
- Serve immediately with lemon wedges, a simple green salad, and parsley potatoes for the most authentic plate.
Variations
- Substitute chicken thighs for a juicier result that holds up well to the double cooking method.
- Add a pinch of nutmeg to the flour for a subtle warmth that pairs beautifully with the lemon.
- Try panko breadcrumbs for an even lighter, crispier shell.
Ingredients
Directions
Cut chicken into serving pieces.
Sprinkle with lemon juice; let stand 15 minutes.
Sprinkle with salt and pepper; coat with flour.
In a small bowl, beat together eggs, oil, and water.
Dip chicken pieces in egg mixture until well coated.
Coat with breadcrumbs.
Shake off any excess breadcrumbs.
Let chicken pieces stand 15 to 20 minutes before frying.
Melt enough butter or margerine in 1 or two large skillets to make two inches of fat.
Carefully place coated chicken pieces in hot fat.
Brown lightly on both sides.
Reduce heat and cook gently until tender, about 20 minutes.
Remove from skillet with a slotted spoon or kitchen tongs; drain on paper towels.
Preheat oven to 350℉ (180℃) F (175C).
Arrange chicken in an open baking pan.
Bake 10 to 15 minutes or until breadcrumb coating is very dry and crusty.
Arrange chicken on a warm serving dish.
Garnish with parsley and lemon wedges. Serve with a green salad and potatoes.
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