Viennese Fried Chicken (“Backhendl”) – The Original Figlmüller Recipe
Crispy on the outside, golden brown, and juicy on the inside – the Viennese Backhendl has been a classic of Austrian tavern cuisine for centuries.
As early as the 18th and 19th centuries, fried chicken was one of the reasons why Viennese people visited the large taverns in the Prater. To this day, the dish holds a permanent place on the menus of traditional taverns.
We, too, prepare our Backhendl according to a time-tested family recipe. With this Backhendl recipe, we’ll show you step by step how to recreate this Viennese classic at home.
Ingredients for the Original Viennese Backhendl (for 4 people)
Ingredients:
- 1 whole chicken ready for roasting (about 1.2 kg) or 500 g boneless chicken pieces
- 1 liter buttermilk
- 100 g all-purpose flour
- 3 eggs
- 140 g breadcrumbs
- 500 ml sunflower oil or clarified butter
- Salt
Also:
- 1 handful of parsley leaves
- 1 lemon
Figlmüller Tip:
For our buttermilk fried chicken recipe, we marinate the chicken pieces overnight in buttermilk. This keeps the meat especially juicy and ensures that the breading sticks evenly later on.
The temperature when frying is just as important. If the oil gets too hot, the breading browns too quickly while the meat isn’t fully cooked yet.
Preparation – Backhendl, Step by Step
The key to a crispy fried chicken recipe is careful preparation and a light, crispy breading. Follow these steps to recreate the Figlmüller family recipe at home.
1. Prepare the chicken
If you are using a whole chicken for this dish, wash and dry the chicken, cut it into quarters, remove the backbone and neck, and remove or leave the skin on, as desired. Make cuts along the inner sides of the thighs down to the bone. If using pre-boned chicken parts (such as those available at the supermarket), this step is not necessary.
2. Marinate in buttermilk
Marinate the chicken pieces in buttermilk overnight in the refrigerator.
3. Breading
Pat dry before breading, then generously salt the chicken pieces. Place flour, beaten eggs, and breadcrumbs in separate plates. Coat the chicken pieces in flour so they are completely covered, then tap off any excess flour. Next, dip them in the beaten eggs, ensuring they are fully coated, then let them drain. Finally, coat them generously with breadcrumbs so every surface is covered.
4.Fry until golden brown
Slowly fry the chicken pieces in oil or clarified butter in a deep skillet at no more than 140–150 °C (use a thermometer) until they are golden brown. Remove the chicken pieces from the skillet, taking care not to damage the delicate breading. Place them on paper towels and gently pat them dry.
5.Serve
Fry the dried parsley leaves briefly in hot oil as well, arrange them on top of or alongside the fried chicken pieces, and serve with lemon wedges.
Avoiding Common Mistakes When Making Backhendl
To ensure that your fried chicken is crispy on the outside and juicy on the inside, a few key details make all the difference. These are the mistakes people most commonly make when preparing it:
- Not marinating the meat long enough: The buttermilk ensures that the chicken stays juicy and that the breading sticks evenly later on. If you shorten the marinating time, you’re skipping an important step in the recipe.
- Press the breading firmly: The breadcrumbs should completely coat the meat, but shouldn’t be pressed on too tightly. This allows the typical light, crispy breading to develop during frying.
- Frying at too high a temperature: A fried chicken takes time. If the oil is too hot, the breading will brown quickly while the meat inside isn’t yet fully cooked. The ideal temperature is about 140 to 150 °C.
- Damage the breading after frying: After frying, the fried chicken should be carefully lifted out of the oil and drained on paper towels. This keeps the breading nice and crispy.
What side dish goes well with fried chicken?
A classic Viennese fried chicken is traditionally served with a lemon wedge and parsley leaves. However, the right side dish is just as important.
Particularly good pairings include:
- Viennese-style potato salad
- Parsley potatoes
- Potato and lamb’s lettuce salad
- Cucumber salad
Our favorite is Viennese-style potato salad. Its subtle tang provides a pleasant contrast to the crispy breading and complements the fried chicken without overpowering its flavor.
With or without skin? This is still a topic of debate today
Whether Viennese fried chicken is prepared with or without the skin has always been a matter of personal preference. Our recipe allows for both options: You can remove the skin before breading or leave it on the chicken. Ultimately, personal taste determines which method is best.
At Figlmüller Bäckerstraße, the Backhendl is always served without skin or bones.
★★★★★
„Delicious Backhendl and a surprisingly good potato salad.“ – Frank
★★★★★
„Very delicious Backhendl.“ – Bernadette
Enjoy veal goulash with cream sauce at Figlmüller
As nice as it is to recreate the veal goulash recipe at home, the best way to experience the flavors of a Viennese tavern is to visit a place where these dishes have been prepared for generations.
Frequently Asked Questions
What is the difference between Brathendl and Backhendl?
Backhendl is breaded and fried until golden brown, while Brathendl is roasted in the oven without breading. Backhendl gets its crispy crust from the breading, whereas Brathendl develops its crispy skin during roasting.
How long does Backhendl take in the oven?
Classic Viennese Backhendl is traditionally not cooked in the oven, but fried in oil or clarified butter. If you still prefer to prepare it in the oven, allow around 35 to 45 minutes at 180 °C (356 °F), depending on the size of the chicken pieces. The breading will usually be slightly less crispy than with the traditional frying method.
Can Backhendl be reheated?
Backhendl tastes best when freshly prepared. Leftover Backhendl can be reheated in the oven at a moderate temperature. This helps keep the breading crispier than reheating it in the microwave.