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Wiener Backhendl
Austria
The classic Sunday lunch of bourgeois Vienna in the 19th century. Outdoor restaurants in the Vienna Woods were a beloved institution.
Viennese fried chicken — jointed chicken coated in breadcrumbs and fried in lard until golden. The Sunday lunch of the Viennese middle class.
Prep
20 mins
Cook
25 mins
Difficulty
Easy
Calories
475 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
1whole chicken, jointed into 8 pieces
200gplain flour
3eggs, beaten
300gfine breadcrumbs
lard or sunflower oilfor frying
lemon wedgesto serve
green saladto serve
Method
1
Season chicken pieces well.
2
Coat each piece in flour, then egg, then breadcrumbs.
3
Fry in hot lard at 170°C for 20-25 minutes, turning, until golden and cooked through.
4
Drain on paper. Serve with lemon wedges and a green salad.
Chef's Tip
The oil temperature is critical — too hot burns the coating before the meat cooks.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.