Entree: Austria – Salzburg & Alpine Austria – Backhendl (Crispy breaded and deep-fried chicken pieces, a traditional Austrian preparation)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 20 min

Total 50 min

Ingredients

- 1 small fryer chicken, cut into 8 pieces, approx. 2.5 lb (1.1 kg)
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (2.5 g) sweet paprika (optional)
- 3 large eggs, beaten (about 150 g)
- 1/4 cup (60 ml) milk
- 2 cups (200 g) fresh breadcrumbs (preferably day-old white bread)
- 2 tbsp (8 g) chopped fresh parsley
- 2 cups (480 ml) lard, clarified butter, or neutral frying oil (enough for shallow-deep frying)
- Lemon wedges, for serving

Instructions

1. Pat the chicken pieces dry with paper towels and season all over with 1 tsp salt and 1/2 tsp pepper. If using paprika, sprinkle it lightly over the chicken and rub to coat.
2. Set up a breading station: one shallow bowl with flour, one with beaten eggs mixed with milk, and one with breadcrumbs mixed with chopped parsley.
3. Working one piece at a time, dredge the chicken in flour, shake off excess, submerge in the egg wash, then press into the breadcrumbs until well coated. Place coated pieces on a wire rack and rest 10–15 minutes to set the crust.
4. Heat the lard or oil in a large heavy skillet or deep fryer to 330–350°F (165–175°C). There should be enough fat to allow the pieces to float slightly for even browning.
5. Fry the chicken in batches, skin-side down first, until deep golden brown and cooked through, about 10–14 minutes per batch depending on piece size, turning once halfway. Maintain oil temperature between 320–350°F (160–175°C).
6. Transfer fried pieces to a rack or paper towel–lined tray and rest 5 minutes. Sprinkle with a little extra salt to taste.
7. Serve immediately with lemon wedges and extra chopped parsley alongside boiled potatoes or a simple green salad if desired.