Summary: Backhendl is the quintessential Viennese fried chicken, prized for its golden, airy, and exceptionally crispy breadcrumb coating. This traditional recipe uses bone-in chicken pieces, double-breaded for texture, and fried to perfection. It is a celebratory dish, ideal for family lunches, typically served with a refreshing potato salad and lemon wedges. Preparation takes about 90 minutes, including resting time for the coating.
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Category: Poultry, Austrian Cuisine
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Quick overview
- Dish: Backhendl
- Category: Poultry, Austrian Cuisine
- Cuisine: Austrian
- Main ingredient: Chicken thighs and drumsticks, 3 lb (bone-in)
- Guide: 12 Most Popular Austrian Dishes
- Total time: 90 minutes (30 min prep + 60 min cooking)
- Difficulty: Medium
- Servings: 6 (Serving weight: 350 g)
- Key technique: Double-breading and shallow frying
- Preparation types: Frying
- Dietary info & Allergens: Contains: Gluten, Eggs, Milk
- Suitable for: Lunch, Dinner, Celebrations
- Nutritional values (per 1 serving): 680 kcal, Protein: 42 g, Fat: 38 g, Carbs: 45 g
- Storage: 2 days in the fridge, 2 months in the freezer
- Pairing: Light Lager, Grüner Veltliner, Sparkling Water with Lemon
- In a nutshell: Crispy, golden, bone-in chicken fried to perfection, served with lemon.
- Last updated: September 21, 2026
WAGUU says: “The secret to authentic Backhendl is ensuring the coating is light yet robust enough to stay attached during the frying process. Always use bone-in pieces for superior flavor and moisture.”
Key facts
| Prep time: | 30 minutes |
| Cooking time: | 60 minutes |
| Temperature: | 340–350 °F |
| Number of servings: | 6 |
In a nutshell
Experience the authentic taste of Vienna with this classic fried chicken. The combination of succulent meat and a perfectly seasoned, crispy crust is simply irresistible.
Ingredients
Base servings: 6 servings • Serving weight: 350 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Chicken (thighs/drumsticks) | 3 lb | Bone-in, skin-on |
| All-purpose flour | 1.5 cups | Sifted |
| Eggs | 4 pcs | Large, beaten |
| Breadcrumbs | 3 cups | Fine, dry |
| Salt | 1.5 tbsp | Kosher |
| Clarified butter/Oil | 4 cups | For frying |
Why you’ll love this recipe
- Authentic Crunch: The traditional double-breading creates a crust that remains crunchy for hours.
- Juicy Interior: Using bone-in chicken ensures the meat stays succulent and flavorful throughout the frying process.
- Classic Elegance: It is a sophisticated yet comforting dish that elevates any meal.
Success guaranteed: By following the temperature guidelines and ensuring the oil is at the correct heat, you will achieve the perfect golden-brown finish every time.
Recipe overview
Prep: 30 min | Cooking: 60 min | Difficulty: Medium | Servings: 6 | Type: Main dish | Origin: Austria
Detailed instructions
Overall progress: 0% completed
Phase 1: Preparation – 15 min
Appliances: Knife, bowls
1. Clean the 3 lb chicken pieces, pat dry with paper towels, and season generously with 1 tbsp salt. Arrange your breading station: one bowl with 1.5 cups flour, one with 4 beaten eggs, and one with 3 cups breadcrumbs.
CP: Ensure chicken is completely dry to prevent the coating from slipping.
Phase 2: Breading – 15 min
Appliances: None
2. Dredge each chicken piece in flour, shaking off the excess. Dip into the beaten eggs, ensuring even coverage, and then press firmly into the breadcrumbs. Repeat for all pieces and let them rest for 10 minutes to set the coating.
CP: The breadcrumbs should form an even, dry layer on the chicken.
Phase 3: Frying – 30 min
Appliances: Stove, deep pan
3. Heat 4 cups of oil or clarified butter in a deep pan to 340–350 °F. Fry the chicken in batches for 12–15 minutes, turning occasionally, until the crust is golden brown and the meat is cooked through (internal temperature 165 °F).
CP: Maintain oil temperature; if too cool, the crust will absorb excess fat.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Deep pan | 12-inch diameter | Dutch oven | Overcrowding |
| Tongs | 10-inch | Fork | Coating damage |
| Thermometer | Digital | Test piece | Under/overcooking |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 3.5 oz (100 g) | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 194.3 kcal | 680 kcal | 4080 kcal |
| Fat | 10.8 g | 38 g | 228 g |
| of which saturates | 2.8 g | 10 g | 60 g |
| Carbohydrates | 12.8 g | 45 g | 270 g |
| of which sugars | 0.5 g | 1.8 g | 10.8 g |
| Protein | 12.0 g | 42 g | 252 g |
| Salt | 0.3 g | 1.0 g | 6.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use clarified butter for a higher smoke point and richer flavor.
- Tip 2: Ensure the chicken is room temperature before frying for even cooking.
- Tip 3: Don’t overcrowd the pan; this drops the oil temperature and leads to greasy chicken.
- Tip 4: Serve immediately to maintain the crust’s integrity.
Scientific background
The Maillard reaction, occurring between proteins and sugars in the breading during frying, is responsible for the characteristic golden-brown color and complex flavor profile. The double-breading acts as an insulating layer, protecting the chicken’s internal moisture from the high-heat frying oil while allowing for a crispy finish.
Fine Dining – Professional techniques
- Plate composition: Arrange chicken pieces to show off the height of the crust.
- Texture contrasts: Pair with a smooth, creamy potato salad to balance the crunch.
- Temperature contrast: Serve the hot, freshly fried chicken alongside cool, chilled sides.
- Aromatic garnishes: Finish with fresh parsley and a bright, zesty lemon wedge.
Sensory radar
- Appearance: Deep golden-brown, uniform crust.
- Aroma: Savory, fried butter with a hint of toasted bread.
- Taste: Perfectly salted, rich poultry flavor with a slight tang from the lemon.
- Texture: Exceptionally crispy exterior with tender, juicy meat inside.
Pairing
- BEER: A crisp, refreshing Pilsner or light Lager.
- WINE: A dry, acidic white like a Grüner Veltliner.
- NON-ALCOHOLIC: Sparkling mineral water with a fresh lemon slice.
Various preparation methods
- Oven-Baked Version: Brush with oil and bake at 400 °F for 30–40 minutes; less crispy but healthier.
- Air-Fryer Version: Cook at 375 °F for 20–25 minutes, spritzing with oil halfway through.
Allergens and dietary information
Contains: Gluten, Eggs, Milk • Gluten: Contains wheat flour and breadcrumbs • Not suitable for: Dairy-free diets, Keto
Suitable for
Family gatherings, special lunches, and traditional European dinners.
Substitution guide
- Clarified Butter: Can be substituted with vegetable or canola oil.
- Breadcrumbs: Panko can be used for an even crunchier finish.
FAQ
Can I use boneless chicken?
Yes, but bone-in provides more flavor and stays juicier during frying.
How do I keep the crust from falling off?
Ensure the chicken is dry before flouring and let the breaded chicken rest for 10 minutes before frying.
What is the best way to reheat?
Reheat in a preheated oven at 375 °F for 10 minutes to maintain crispiness.
Can I freeze it?
Yes, freeze after breading and fry directly from frozen, adding extra frying time.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Use two pans simultaneously to maintain consistent oil temperature. 20+ people: Prepare in batches and keep warm in a 200 °F oven on a wire rack to preserve the crispiness.
Sides and serving
- Potato Salad – Traditional Austrian salad with vinegar and broth (not included in the recipe)
- Cucumber Salad – Fresh, thinly sliced cucumbers with dill (not included in the recipe)
Serving: Serve hot with a fresh lemon wedge on the side.
Storage and reheating
Fridge: 2 days • Freezer: 2 months • Reheating: Oven at 375 °F until crisp.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Overcrowding the pan: Causes oil temperature to drop, resulting in greasy chicken.
- Skipping the rest: The coating needs to set after breading to stay attached.
- Oil temperature too high: The crust will burn before the chicken is cooked through.
- Using skinless chicken: Skinless meat lacks the fat needed to keep the breast tender.