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    Home / Austrian Kitchen / Backhendl

    Backhendl

    Juicy chicken pieces in a crisp, golden breadcrumb crust, fried the Viennese way and served with a lemon wedge — Austria’s answer to fried chicken.

    ⏱ 25 minPrep time
    🔥 30 minCook time
    🍽 4Servings
    🏷 Austrian KitchenCategory
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    Juicy chicken pieces in a crisp, golden breadcrumb crust, fried the Viennese way and served with a lemon wedge — Austria’s answer to fried chicken.

    Vienna’s Sunday fried chicken

    Backhendl was a Viennese institution long before fried chicken conquered the world — Emperor Franz Joseph was said to be fond of it. The chicken is marinated in lemon, breaded like a schnitzel, and fried until the crust crackles.

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    Step by stepInstructions

    1. Rub the chicken pieces with the lemon juice, salt, and pepper; let marinate 30 minutes at room temperature.
    2. Set up three shallow dishes: flour, beaten eggs, and breadcrumbs. Dredge each piece in flour, dip in the egg, then coat thoroughly in the breadcrumbs.
    3. Heat the clarified butter in a large, deep skillet to 350°F. Fry the chicken in batches 6-8 minutes per side, until deeply golden and cooked through (165°F at the thickest part). Keep finished pieces warm in a low oven.
    4. Drain on paper towels and serve hot with lemon wedges and parsley.

    💡 Chef tips & storage

    Pat the chicken dry before breading so the crust adheres properly. The pieces are done when the juices run clear — about 165°F in the thickest part.

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    Recipe details

    Prep25 min
    Cook30 min
    Servings4
    CategoryAustrian Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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