Backhendl

Wiener Backhendl (Austrian Breaded Fried Chicken)

A classic Viennese dish of butterflied spring chicken, breaded and shallow-fried in clarified butter until the crust is shatteringly crisp and the meat juicy. Serve with lemon wedges and fresh parsley for the authentic heuriger experience.

Prep

30 min

Cook

30 min

Total

60 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •2 whole spring chickens (about 1 kg / 2 lb 3 oz each), butterflied, Ask your butcher to butterfly, or do it yourself: cut out the backbone with shears and press flat.
• •150 g (1¼ cups) all-purpose flour, for dredging
• •3 large eggs, beaten with a pinch of salt
• •200 g (2 cups) fine dry breadcrumbs, preferably from stale white bread, pulsed finely
• •500 g (2 cups) clarified butter, or ghee; if unavailable, use a mix of 250 g butter and 250 ml neutral oil for a higher smoke point
• •1 tsp fine salt, plus more for seasoning
• •1/2 tsp freshly ground black pepper
• •1 whole lemon, cut into wedges, for serving
• •1 bunch fresh parsley, leaves picked, for garnish

Steps

1. 1 Pat the butterflied chickens dry with paper towels. Season all over with salt and pepper.
2. 2 Set up a breading station: one shallow dish with flour, one with beaten egg, and one with breadcrumbs.
3. 3 Dredge a chicken in the flour, shaking off excess. Dip it into the egg, letting excess drip off, then press it into the breadcrumbs, covering every surface evenly. Repeat with the second chicken.
4. 4 In a large, deep skillet (or two if you have them), heat the clarified butter over medium-high heat until it reaches about 180°C (350°F) — a cube of bread dropped in should sizzle immediately. The butter should be about 1 cm (1/2 inch) deep.
5. 5 Carefully lay one chicken in the hot butter, skin side down. Fry for 5–6 minutes until deep golden brown and crispy, then turn and fry the other side for another 5–6 minutes, until the internal temperature in the thickest part of the thigh registers 74°C (165°F) on an instant-read thermometer. Adjust heat as needed to keep the butter from burning.
6. 6 Transfer the chicken to a wire rack set over a baking sheet to drain. Keep warm in a low oven (100°C / 200°F) while frying the second chicken in the same butter, adding more if needed.
7. 7 Serve each half chicken immediately, garnished with lemon wedges and fresh parsley. Accompany with potato-cucumber salad or a green salad if desired.