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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 20 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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. 5 1/4 oz (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

Show original ingredient measurements

- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken pieces dry and season evenly with 1 tsp (5 ml) of the salt and the pepper. Let rest 10 minutes.
2. Set up three shallow dishes: flour seasoned with remaining 1/2 tsp (2.5 ml) 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 (30 ml) butter while still hot for extra flavor.
6. Serve hot with lemon wedges and sprinkle with chopped parsley.

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.