Fried chicken

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Backhendl (Fried breaded chicken)

Serves: 4


  • 2 chicken (small) + liver
  • 200 g (2 cups) flour
  • 300 g (2 ¾ cups) bread crumbs
  • 5 eggs (whisked) peanut oil
  • 1 bunch parsley
  • salt


Cut the chicken into pieces, separating the wings and legs, the breast from the back, and halve length-ways. (The neck and back can be used for chicken soup). Leave the bones on the wings and the breast. De-bone the thighs and drumsticks with a small sharp knife. Remove all the skin. Salt the chicken pieces well, and dredge first in flour then in the beaten egg yolk and finally in the breadcrumbs.

Heat enough oil for deep frying in a pan and wait until it gets very hot. Put the chicken deep enough into the hot oil so the chicken swims. Fry (at about 160 °C/325F) for 20–30 minutes. Turn over once so it fries evenly. About 15 minutes into frying the chicken, salt and bread the liver and add to the frying pan. Remove the chicken and drain well on kitchen paper. Sprinkle optionally with salt. Briefly fry the parsley and use to garnish the chicken.

Special tip: Enjoy with white wine – classical and dry

Suggested Side Dishes: Potato salad with core oil

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

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