Wiener Backhendl

Introduction

History

Wiener Backhendl has its origins in Vienna, Austria, where it has been a popular dish for centuries. Traditionally, this dish was made using young chickens that were fried in lard until golden brown and crispy. Today, Wiener Backhendl is enjoyed not only in Austria but also in many other parts of the world.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use very dry breadcrumbs for the coating to ensure a crispy crust.

- Be sure to press the breadcrumbs firmly onto the chicken to ensure they adhere well.

- Fry the chicken in hot lard to achieve a crispy exterior.

- Use a meat thermometer to ensure the chicken is cooked through before serving.

Serving Suggestions

Wiener Backhendl is traditionally served with a side of potato salad or cucumber salad. It can also be enjoyed with a squeeze of lemon juice and a sprinkle of fresh herbs.

Cooking Techniques

Be sure to fry the chicken in hot lard for a crispy exterior.

- Use a meat thermometer to ensure the chicken is cooked through.

Ingredient Substitutions

You can use chicken breast or thighs instead of whole chickens.

- If you prefer, you can use vegetable oil for frying instead of lard.

Make Ahead Tips

You can bread the chicken ahead of time and refrigerate until ready to fry.

- Leftover Wiener Backhendl can be stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Wiener Backhendl on a platter with a garnish of fresh herbs and lemon wedges. - You can also serve it on a bed of greens for a lighter presentation.

Pairing Recommendations

Wiener Backhendl pairs well with a crisp white wine or a cold beer.

- It also goes well with a side of pickles or sauerkraut.

Storage and Reheating Instructions

Leftover Wiener Backhendl can be stored in an airtight container in the refrigerator for up to 3 days.

- To reheat, place the chicken on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Wiener Backhendl contains approximately 350 calories.

Carbohydrates

Each serving of Wiener Backhendl contains approximately 20 grams of carbohydrates.

Fats

Each serving of Wiener Backhendl contains approximately 15 grams of fats.

Proteins

Each serving of Wiener Backhendl contains approximately 25 grams of proteins.

Vitamins and minerals

Wiener Backhendl is a good source of iron, niacin, and vitamin B6.

Alergens

Wiener Backhendl contains gluten, eggs, and may be cooked in lard, which may be an allergen for some individuals.

Summary

Wiener Backhendl is a balanced dish that provides a good amount of proteins and fats, along with some carbohydrates. It is a satisfying and delicious meal that can be enjoyed as part of a balanced diet.

Summary

Wiener Backhendl is a classic Austrian dish that is loved for its crispy exterior and juicy, tender meat. This dish is perfect for a special occasion or a comforting meal at home. Enjoy it with a side of potato salad or cucumber salad for a delicious and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day, and I was visiting my dear friend Helga in Vienna. She invited me over for dinner and served me the most delicious dish I had ever tasted - Wiener Backhendl. As soon as I took my first bite, I knew I had to learn how to make it myself.

Helga graciously shared her recipe with me, explaining each step in detail. She told me that Wiener Backhendl is a traditional Austrian dish made with tender pieces of chicken coated in a crispy breadcrumb crust. It is typically served with a lemon wedge and a side of potato salad. The combination of flavors and textures is simply divine.

I watched Helga as she effortlessly prepared the dish, marinating the chicken in a mixture of buttermilk and spices before dredging it in seasoned flour and breadcrumbs. She then fried the chicken until it was golden brown and crispy, and served it piping hot with a squeeze of fresh lemon juice. The aroma that filled the kitchen was intoxicating, and I couldn't wait to try my hand at making it myself.

When I returned home, I immediately set to work recreating Helga's recipe. I gathered all the ingredients and carefully followed each step, taking my time to ensure that everything was done just right. As the chicken sizzled in the hot oil, I could hardly contain my excitement. When it was finally done, I plated it up with a generous portion of potato salad and a lemon wedge on the side.

I took my first bite and closed my eyes as the flavors exploded in my mouth. The chicken was juicy and tender, with a perfectly crispy crust that was seasoned to perfection. The tangy lemon juice cut through the richness of the dish, creating a harmonious balance of flavors. I couldn't believe that I had made something so delicious all on my own.

From that moment on, Wiener Backhendl became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and just for myself on lazy weekends. Each time I prepared it, I thought of Helga and the wonderful memories we shared in Vienna. Her recipe had become a cherished part of my culinary journey, and I was grateful for her generosity in sharing it with me.

As the years went by, I continued to refine my recipe, adding my own little twists and variations along the way. I experimented with different spices, herbs, and cooking techniques, always striving to perfect the dish. Every time I made Wiener Backhendl, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that had been passed down to me.

I eventually shared the recipe with my own grandchildren, eager to pass on the knowledge and love that had been given to me. I taught them how to marinate the chicken, how to coat it in breadcrumbs, and how to fry it to crispy perfection. We spent hours in the kitchen together, bonding over our shared love of cooking and creating delicious meals.

Wiener Backhendl had become more than just a recipe to me - it was a symbol of friendship, tradition, and the joy of sharing good food with loved ones. I often think back to that day in Vienna, when I first tasted Helga's delicious dish and knew that I had found something truly special. And as I continue to make Wiener Backhendl for myself and others, I am reminded of the power of food to bring people together and create lasting memories.

Categories

| Austrian Meat Dishes | Austrian Recipes | Breadcrumb Recipes | Chicken Recipes | Egg Recipes |

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