Main · Vienna
Backhendl
Crispy Viennese fried chicken — bone-in pieces coated in a fine breadcrumb crust and deep-fried until golden.
G GlutenD DairyE Eggs
Ingredients
- 1 whole chicken, jointed into 8 pieces
- 100g plain flour
- 3 eggs, beaten
- 200g fine breadcrumbs
- salt and pepper to taste
- oil or lard for deep frying
- 1 lemon, for serving
Method
- Season chicken pieces. Coat in flour, dip in egg, then press into breadcrumbs.
- Heat oil to 170C. Fry larger pieces 12-15 minutes, smaller pieces 8-10 minutes, until deep golden and cooked through.
- Drain on a wire rack. Serve with Erdapfelsalat and lemon wedges.