Wiener Backhendl
Wiener Backhendl, from above
Non vegVienna

Wiener Backhendl

Austria's fried chicken, crumbed and lemony. The original Sunday crunch.

60 minTime
56 gProtein each
mildSpice
Vienna's fried chicken2 chapters · 1 min read

Make it your way

Grandma's wayViennese crumbed chicken with fried parsley.
The original
767kcalsame
56 gproteinsame
2 gfibresame
60minutessame

Wiener Backhendl.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg bone in pieces, skin optional
Lemon1, juice for marinade and wedges
Saltto taste
Maida (all-purpose flour, plain flour)½ cup
Egg2
Breadcrumbs1¼ cups
Cooking oil (vegetable oil)absorbed; fry in deep oil
Flat leaf parsleyfried sprigs, to garnish

Method

4 steps
  1. 1Season chicken with salt and lemon juice and leave 20 minutes.
  2. 2Dredge in flour, egg, then crumbs.
  3. 3Fry at 160 C until golden and cooked through, about 12 to 15 minutes.
  4. 4Drain and fry the parsley briefly to garnish. Serve with lemon.
Serve it like this

Pile on a platter with lemon wedges and fried parsley, potato salad and cucumber salad on the side.

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Make it a meal

What goes with Wiener Backhendl: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Kartoffelsalat45 min
On the side Bengali aloo dum40 min
To drink Kokum sharbat25 min
Something sweet Apple strudel75 min
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