Entree: Austria – Styria – Backhendl (Crisp Styrian breaded and deep-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 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

- 1 young chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 1 1/2 cups (190 g) all-purpose flour
- 1 tbsp (15 g) sweet paprika
- 2 tsp (10 g) fine salt
- 1 tsp (5 g) freshly ground black pepper
- 3 large eggs
- 1/4 cup (60 ml) milk
- 1 1/2 cups (150 g) fine dry breadcrumbs (or stale breadcrumbs processed fine)
- 1 tsp (2 g) dried marjoram or oregano (optional)
- 4 cups (960 ml) lard, clarified butter, or neutral frying oil for deep frying
- 2 tbsp (30 g) unsalted butter for finishing (optional)
- Fresh parsley for garnish
- Lemon wedges for serving

Instructions

1. Pat the chicken pieces dry with paper towels. In a large bowl mix the flour, paprika, salt, and pepper.
2. In a second bowl whisk the eggs with the milk. Place the breadcrumbs mixed with marjoram in a third shallow dish.
3. Working one piece at a time, dredge the chicken in the seasoned flour, shaking off excess; dip into the egg mixture; then coat evenly with breadcrumbs. Set on a rack and rest 15–30 minutes so the coating adheres.
4. Heat the frying fat in a deep pot or heavy skillet to 340–350°F (170–175°C). Carefully add the chicken in batches, do not overcrowd.
5. Fry each batch until deeply golden and cooked through, about 12–15 minutes depending on piece size, turning once for even color. Maintain oil temperature between batches.
6. Transfer fried chicken to a rack set over a baking sheet to drain and keep warm. Dot with butter if using and sprinkle with a little extra salt.
7. Serve the Backhendl hot with lemon wedges and chopped parsley.