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Backhendl — traditional dish from Vienna, Austria
Main course Meat

Food Flavour DNA

Nutritional Values

🔥670kcal
💪45gProtein
🌾40gCarbs
🥑35gFat
🌿1gFibre
⚖️250 gServing

* Per serving · 250 g. May vary.

Allergens

🌾 Gluten 🥚 Eggs

Also served in

Salzburg

Backhendl

How to order / say it
Say it Backhendl — [BAHK-hen-dl]
Order I'd like the Backhendl, please.
Locally Ich hätte gerne das Backhendl, bitte.
Say locally

Crispy, breaded deep-fried chicken served with a side of potato salad.

Why try it?

Backhendl offers insight into Salzburger cuisine's taste for tradition while illustrating the cross-regional love of fried dishes across Austria. It's often relished at festive occasions and family gatherings, reflecting warmth and celebration.

How it tastes

Juicy and tender inside with a crispy, golden-brown crust. The seasoning adds depth to the flavor, and the warm dish often pairs perfectly with creamy potato salad, balancing textures.

Origin & History — first documented: 1700

The dish traces back to the 18th century, first seeing popularity in Vienna. Its preparation has remained largely unchanged, conjuring images of Austro-Hungarian feasts due to its festive nature and historic roots.

Recipe

Ingredients

  • 🥩 500 g chicken
  • 🌾 100 g flour
  • 🥚 2 eggs
  • 🌾 100 g breadcrumbs
  • 🫒 250 ml oil

Method

  1. 1 Slice the chicken into pieces and season with salt and pepper.
  2. 2 Coat in flour, dip in beaten eggs, then cover with breadcrumbs.
  3. 3 Heat oil in a deep pan to 180°C and fry the chicken until golden and crispy.
  4. 4 Serve hot, garnished with parsley and a lemon wedge.

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All Europe recipes — Austria — Vienna — Backhendl
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