Meat dishes
Backhendl
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Viennese classic: breaded chicken fried golden brown – crisp outside, juicy inside. Great with potato salad or a fresh green salad.
Timing
- Preparation: approximately 20 minutes
- Bake: approximately 15-25 minutes per batch
- Total: approximately 45–75 minutes depending on pot size and number of batches
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 775 kcal
- Protein
- ≈ 46.3 g
- Carbohydrates
- ≈ 43.3 g
- Fat
- ≈ 45.5 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 eggs · ≈ 100.0 g
- 1,2 kg bone-in chicken pieces, in small even pieces · ≈ 840 g · Estimated edible amount without bones or shells
- approximately 1 liters of heat-resistant oil for frying · ≈ 32 g · Estimated absorbed cooking fat, not the entire oil bath
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1,2 kg bone-in chicken pieces, in small even pieces
- 2 eggs
- 100 g flour
- 150 g breadcrumbs
- Salt
- pepper
- approximately 1 liters of heat-resistant oil for frying
Instructions
- Pat the chicken pieces dry, season with salt and pepper. Divide large bone-in briskets into smaller even pieces.
- Place flour, beaten eggs and breadcrumbs on three plates. Dredge the meat one at a time in the flour, egg and breadcrumbs.
- Heat oil in a large, heavy pot to about 160–170 °C. Fill the pot no more than halfway and check the temperature with a suitable thermometer.
- Fry the chicken in batches for about 15–25 minutes, turning regularly depending on the size. If the breading browns too quickly, reduce the heat.
- Measure in the thickest part of the meat without touching the bone: at least 70 °C for 2 minutes, including in the core. The golden brown breading alone does not indicate doneness.
- Drain briefly on a wire rack or kitchen paper and serve hot.
