Traditional Austrian Backhendl: Pat Skin-On Chicken Dry, Coat Flour-Egg-Breadcrumbs and Deep-Fry Crisp to 74°C (Step Guide Must Show Breadcrumb Coating and Frying; Do Not Rinse Raw Chicken)
A classic dish from Austria, Traditional Backhendl features skin-on chicken pieces that are breaded and fried to crispy perfection, offering a delightful crunch and rich flavor.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Pat the skin-on chicken pieces thoroughly dry with paper towels; do not rinse raw chicken, then season with salt and pepper.
- 2
Set up three shallow dishes in order: seasoned flour, beaten eggs, and fine dry breadcrumbs.
- 3
Coat each chicken piece lightly in flour and shake off the excess.
- 4
Dip the floured chicken in egg, then cover it completely with breadcrumbs so no wet patches remain.
- 5
Heat enough oil or clarified butter for the pieces to float to 165°C (330°F), then deep-fry in uncrowded batches, turning until evenly golden and crisp.
- 6
Cook until the thickest part reaches 74°C (165°F), drain on a rack or paper, salt lightly, and serve hot with lemon.
Cook notes
Tips
Ensure the oil is hot enough before adding the chicken for an even crispiness.
Do not overcrowd the pan; fry in batches if necessary to maintain temperature.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftovers in an airtight container to maintain crispiness.
- Reheat in an oven rather than a microwave to avoid sogginess.
Substitutions
- Use whole-wheat flour instead of all-purpose flour for a healthier option.
- For a gluten-free version, use gluten-free breadcrumbs and flour.
What to Serve With
- A side of potato salad fits well with this hearty dish.
- Serve with a simple green salad for a refreshing contrast.
Common Mistakes
- Avoid frying over low heat; this can lead to greasy chicken instead of crispy.
- Make sure the chicken is thoroughly coated with each ingredient to retain the breading.
Recipe FAQ
Can I use boneless chicken for this recipe?
While skin-on chicken pieces are traditional, you can use boneless chicken, but the cooking time may vary.
What type of breadcrumbs should I use?
Use plain or seasoned breadcrumbs for the best results. Panko can be substituted for a crunchier texture.
Can I keep the leftovers?
Yes, leftover Backhendl can be stored in an airtight container in the refrigerator for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
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Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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