Backhendl Explained

Backhendl or Wiener Backhendl, has been a specialty of Viennese cuisine since the 18th century. It consists of prepared and spiced portions of chicken, which are breaded and crispy deep fried.^[1] Often served with a lemon wedge on the side.^[2]

Originally, the preparation of this dish had been a breaded and baked chicken, since only the Viennese upper class would have had access to fried foods.

See also

• List of chicken dishes
• List of deep fried foods

References

• Joseph Wechsberg / Holger Hofmann : Die Küche im Wiener Kaiserreich. Rowohlt, Reinbek 1979, .

Notes and References

1. Book: Pauli, Eugen. Classical Cooking the Modern Way. 1979. CBI Publishing Company. 978-0-8436-2074-0. 484. en.
2. Book: Sheraton, Mimi. 1,000 Foods To Eat Before You Die: A Food Lover's Life List. 2015-01-13. Workman Publishing. 978-0-7611-8306-8. 329–330. en.