Entree: Austria – Central Culinary Region – Backhendl (Breaded fried chicken)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 15 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 1 cup (240 ml) milk
- 2 large eggs, beaten
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) sweet paprika
- 1 1/2 tsp (8 g) fine salt, divided
- 1/2 tsp (2 g) ground black pepper
- 1 1/2 cups (150 g) fresh breadcrumbs (preferably day-old white bread)
- 2 cups (480 ml) lard or neutral frying oil (vegetable or sunflower) for frying
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- Lemon wedges for serving
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the chicken pieces dry, season with 1 tsp (5 g) salt and the black pepper. Place chicken in a bowl and pour the milk over; cover and chill for 30–60 minutes to mildly brine and tenderize.
2. Set up a dredging station: combine the flour, paprika, and remaining 1/2 tsp (3 g) salt in one shallow dish; beat the eggs in a second dish; place the breadcrumbs in a third.
3. Remove chicken from milk, letting excess drip off. Dredge each piece first in the seasoned flour (shake off excess), then in the beaten egg, and finally press into breadcrumbs until well coated. Let the breaded pieces rest on a rack for 10–15 minutes to set the crust.
4. In a deep heavy skillet or a pot, heat the lard or oil to 350°F (175°C). Carefully add chicken pieces (work in batches so oil temperature stays steady) and fry until golden brown and cooked through, about 10–14 minutes depending on piece size. Turn as needed for even browning; internal temperature should reach 165°F (74°C).
5. Transfer fried chicken to a wire rack set over a sheet pan to drain. If desired, toss butter into the hot oil pan briefly and spoon a little over the chicken for a richer finish.
6. Serve immediately garnished with chopped parsley and lemon wedges for squeezing over the crisp Backhendl.