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Today I will show you my original Backhendl Backhendl – Fried Chicken recipe. Before a short story:
Dear reader, I will simply allow myself a joke today. Actually, I’m a little desperate. I have prepared a wonderful recipe for Backhendl, it tastes excellent and my guests love this dish.
Before I write a recipe, I make up my mind what people are looking for on the Internet. Desperately I have entered every term that has to do with baking chicken: Baked chicken, baked chicken, breaded chicken, Viennese baked chicken… and? It’s a drama! Mankind is looking for the real breaded chicken just 50-500 times a month in the German-speaking world.
Compared to chicken nuggets, here we have 12,000 searches per month…that’s the culinary downfall.
My call: Please cook the recipe at the bottom of the page, a fried chicken simply tastes much better than pressed poor chicken, share this recipe with your friends, thank you!
Inhalt
1. Original Chicken Nuggets – the Fried Chicken
Backhenderl is a Southern German, Bavarian and Austrian speciality. The chicken meat is coated with a breading of flour, egg and fine breadcrumbs. Afterwards the breaded chicken may make a free swimmer in the hot fat with 160°C – 170°C. The chicken meat is gently cooked and offers a crispy, fine taste experience.
2. Chicken Nuggets and Chicken Skin
The skin can remain on my chicken, with the Original Chicken Nugget on the chicken, or be removed, that remains a matter of taste. In any case, you should only use an organic chicken for your chicken, it simply tastes better.
3. Baking Chicken in Breadcrumbs made easy – That’s how you make really ingenious Chicken Nuggets!
One of the classics of Austrian cuisine is the “Backhuhn Wiener Art” (fried chicken Viennese style). So these are in the figurative sense – Viennese Chicken Nuggets… A good baked chicken comes with parsley potatoes as a side dish and with freshly fried parsley as well as lemon and cranberries as additions on the table. Following my step by step instructions for Original Backhuhn 🙂 Chicken Nuggets…
Turn the chicken breast, leg and wings in flour. Original Chicken Nuggets, here you can see what you are eating!
The flourished chicken meat is now added to the beaten egg and then to the breadcrumbs. Original breaded and homemade chicken nuggets taste better!
Breaded chicken, if prepared, the Homemade Chicken Nuggets may make a free float in hot fat. Rapeseed oil and a temperature range of 160-170°C are ideal.
The homemade chicken nuggets dish on the plate: fried chicken served with parsley potatoes, crispy fried parsley, cranberries and lemon.
4. Recipe Backhendl (Fried Chicken) – Bavarian Chicken Nuggets
Following my recipe with exact quantities. I wish you good success with the preparation!
- 8-12 pc small potatoes
- 1 tsp caraway
- 1 bunch parsley
- 1 pinch salt
- some pepper
- 1 pc chicken fresh whole chicken
- 100 g flour
- 4 pc eggs
- 200 g breadcrumbs
- 800 g rapeseed oil
- 1 pc lemon
- 4 EL cranberries
- Cook real fresh potatoes in salted water with some caraway seeds and parsley stalks until soft, drain, let steam out and peel.
- Place the peeled potatoes in a pan with the butter and about 1/3 of the fresh and finely chopped parsley. Season the potatoes with salt, pepper and some freshly grated nutmeg.
- Cut up the chicken: First remove the breast, cut off the wings, cut off the legs, halve the chicken breasts lengthwise, halve the chicken legs at the joint.
- Season the prepared chicken pieces with salt and pepper, bread them with flour, egg and breadcrumbs. Please refer to the step-by-step instructions in the article.
- Deep-fry the breaded chicken pieces, Homemade Chicken Nuggets in hot rapeseed oil in a pot or in a deep fryer at 170°C.
- Fry the remaining parsley briefly until crispy, place on a plate with kitchen paper and season with salt.
- Heat the potatoes, briefly toss in the foamed butter and serve.
- Add the baked Homemade Chicken Nuggets to the plate and carefully sprinkle with a little salt.
- Add the cranberries, quartered lemon and fried parsley and serve quickly.
5. Calories Backhendl (Fried Chicken)
- All Recipes by German Chef Thomas Sixt
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OTHER LANGUAGES: German