National Dish Austria: Fried Chicken (Recipe)
In this article
Treat your taste buds to one of Austria’s most cherished classics: Backhendl, the country’s beloved fried chicken. A wonderfully crispy breadcrumb coating wraps around tender, juicy meat for a dish that feels both homely and celebratory. Rooted in the rolling hills of Styria, it has graced festive tables for generations. With just a handful of everyday ingredients, you can bring this golden, irresistibly crunchy speciality straight to your own kitchen.
About Fried Chicken
Austrian Backhendl is a traditional dish renowned for both its crispy coating and the succulent flavour of the chicken beneath. Originally from Styria, it holds a firm place in Austrian cuisine and is often served at celebrations and special gatherings. The preparation is refreshingly straightforward, and even with only a few ingredients you can achieve a genuine taste sensation. Whether you serve it as a hearty main course or a satisfying snack, fried chicken is always a fine choice.
Ingredients (serves 1–2)
- 2 chicken thighs or breast pieces
- Salt and pepper, to taste
- 2 eggs
- 200 g plain flour
- 200 g breadcrumbs
- Oil, for deep-frying
- Lemon slices, to garnish
Shopping for the ingredients
The ingredients for fried chicken are easy to find in most supermarkets. Pay particular attention to the quality of the chicken, ideally choosing organic or locally reared meat. For an especially crisp coating, fresh breadcrumbs from the bakery work better than the ready-made variety from a packet. The remaining ingredients, such as flour, eggs and oil, are common household staples you may well already have at home.
Preparing the dish
First, the chicken pieces should be rinsed thoroughly and patted dry with kitchen paper. Next, season them generously with salt and pepper. Prepare three bowls: one with flour, one with beaten eggs and one with breadcrumbs. This order matters, as it ensures the coating adheres well and turns out beautifully crisp. Make sure there is enough oil heating in the pot or pan so the chicken can swim freely while it cooks.
Step-by-step instructions
- First turn the chicken pieces in the flour, shaking off any excess.
- Then draw them through the beaten eggs, letting the surplus drip off.
- Finally, roll them in the breadcrumbs, pressing gently so the coating sticks.
- Heat the oil in a large pot to 170–180°C.
- Deep-fry the chicken pieces until golden brown and crispy, about 8–10 minutes.
- Drain the finished pieces on kitchen paper.
- Serve garnished with lemon slices.
Gluten-free / lactose-free version
For a gluten-free version of fried chicken, you can use gluten-free flour and gluten-free breadcrumbs. These are available in specialist shops or well-stocked supermarkets. A lactose-free preparation is equally straightforward, since the traditional ingredients contain no lactose. Just take care that the products you choose, particularly the breadcrumbs, really are lactose-free.
Tips for vegans and vegetarians
There are tasty alternatives for vegans and vegetarians too. In place of chicken, you can use tofu or seitan, both of which coat and fry beautifully. Plant-based egg replacements, such as a mixture of water and chickpea flour, help the coating cling to the surface. Breadcrumbs made on a plant-based recipe round off a fully vegan version of the dish.
More tips and tricks
For an especially crispy coating, it is worth leaving the breadcrumbs a little coarser, which you can achieve by grating stale bread. A further tip is to let the breaded chicken rest for about 10 minutes before it goes into the hot oil. This helps the coating adhere better and stay intact during frying. It also pays to use a kitchen thermometer to keep an eye on the ideal oil temperature.
Adapting the recipe to your taste
The recipe is easy to tailor to personal preferences. If you like things spicier, you can lift the coating with paprika or other seasonings. For a lighter version, the chicken can also be baked in the oven rather than deep-fried. Simply use a little oil on a baking tray and bake the pieces at 200°C for about 25–30 minutes, until golden brown — much like the gentler approach used for Country Chicken with Vegetables.
Ingredient substitutions
If certain ingredients are not to hand, there are often simple alternatives. Instead of ordinary breadcrumbs you can use panko, which delivers extra crunch. If you have no chicken thighs, breast fillets work just as well, as they do in Breaded Chicken Fillet. Alternatives to eggs, as mentioned, can be plant-based milk or a mixture of water and flour should you wish to make the recipe vegan.
Drink pairing ideas
A wide range of drinks pairs well with fried chicken. A classic companion is a chilled beer, which complements the aromas of the crispy chicken superbly. For a more elegant note, a light white wine such as a Grüner Veltliner can be served alongside. Non-alcoholic options such as a homemade lemonade or a strong, unsweetened iced tea also make excellent partners.
Serving and presentation ideas
Thoughtful presentation can heighten the enjoyment of fried chicken even further. Serve the pieces on a large wooden board or a serving platter to create a rustic look. Lemon slices, fresh parsley and salad leaves work well as a garnish. Small dishes of dips, such as a garlic sauce or a hearty herb sauce, complete the picture. A crisp Styrian Potato Salad on the side turns the spread into a true highlight — both in flavour and to the eye.
A bit of history
Fried chicken originally comes from Styria and has spread over the years across the whole of Austria and beyond. It was particularly popular among the nobility in the 18th century. The tradition of breading and frying chicken was adopted by ordinary farmers and later refined. Today it is a byword for Austrian hospitality and is often served at special occasions or in traditional wine taverns, sitting comfortably alongside other pillars of Austrian cuisine.
More recipe ideas
Summary: Fried Chicken
Austrian fried chicken is a crispy, juicy dish that comes together quickly from just a few readily available ingredients. Its simple preparation makes it ideal for any occasion — whether as a hearty family meal or a tasty snack. Thanks to its many adaptations, it can be made both gluten-free and vegan. The combination of tradition and flavour makes Backhendl a firm fixture of Austrian cooking and a genuine treat for every palate.
