Dinner · 60 min · german

Backhendl — Austrian Fried Chicken

If you like chicken pieces, you’ll love this German dinner — 60 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Chicken pieces
• 2 cups Buttermilk
• 1.5 cups All-purpose flour
• 2 Eggs
• 2 cups Breadcrumbs
• 1 Lemon
• 6 cups Vegetable oil
• 4 cups Potato salad

Steps

1. Brine the chicken in buttermilk with a tablespoon of salt for at least 2 hours, or overnight. Buttermilk tenderizes and keeps the meat juicy under the crust.
2. Set up the classic three-station breading: seasoned flour, beaten eggs, fine breadcrumbs. Dredge each piece, pressing the crumbs on firmly, and rest 15 minutes.
3. Heat the oil to 340°F in a heavy pot — slightly cooler than American fried chicken, which gives the Austrian version its thinner, more delicate crust. Fry in batches 12 to 14 minutes until deep golden.
4. Drain on a rack and salt immediately. Rest 5 minutes so the crust sets.
5. Serve with lemon wedges and potato salad, never coleslaw. In Vienna this arrives with a paper frill on the drumstick and zero apologies.

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