Entree: Austria – Vienna – Backhendl (Viennese-style breaded and fried chicken pieces)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 3 lb (1.36 kg) whole chicken, cut into 8 pieces
- 1 1/2 tsp (8 g) fine salt
- 1 tsp (2 g) ground white or black pepper
- 1 cup (120 g) all-purpose flour
- 3 large eggs (approx. 150 g), beaten
- 2 cups (200 g) fresh breadcrumbs
- 1 1/2 cups (360 ml) lard or clarified butter (or neutral oil if preferred)
- 2 tbsp (28 g) unsalted butter (optional, for finishing)
- 2 lemons, quartered
- 1/4 cup (15 g) chopped fresh parsley for garnish

Instructions

1. Pat the chicken pieces dry and season evenly with 1 tsp of the salt and the pepper. Let rest 10 minutes.
2. Set up three shallow dishes: flour seasoned with remaining 1/2 tsp salt, beaten eggs, and breadcrumbs. Dredge each chicken piece in flour, shake off excess, dip in egg, then press into breadcrumbs to coat thoroughly. Place on a tray and chill 15–20 minutes to help the coating adhere.
3. Heat the lard or clarified butter in a deep skillet over medium heat until it reaches about 325°F (163°C) for shallow frying; there should be enough fat to come halfway up the sides of the pieces.
4. Fry the chicken in batches, skin-side down first, 6–9 minutes per side depending on piece size, turning carefully so the crust browns evenly. Maintain oil temperature; adjust heat to keep it steady and avoid burning the crust.
5. Transfer cooked pieces to a wire rack set over a baking sheet to drain and keep warm. If desired, dot with the 2 tbsp butter while still hot for extra flavor.
6. Serve hot with lemon wedges and sprinkle with chopped parsley.