Backhendl

🍖 With meat or fish

Backhendl, also known as Wiener Backhendl, is a dish of breaded and fried chicken that belongs to Viennese cuisine. It is often served with a lemon wedge on the side.

History

According to the reference material, Backhendl has been a specialty of Viennese cooking since the 18th century. The name refers to the method: seasoned portions of chicken, coated in breadcrumbs and fried in plenty of oil until crisp.

The same sources note that the original preparation was breaded and baked rather than fried, as only the Viennese upper class would have had access to fried foods. Over time, frying became the usual method and the dish came to be associated with it.

Culture

Backhendl is regarded as a signature dish of Viennese gastronomy and appears on the menus of many traditional eateries in the city. The best-known version is crisp breaded chicken, usually accompanied by salads or simple potato side dishes. The recipe moved from the aristocratic table to everyday cooking, and today it is one of the most recognisable forms of Austrian cuisine beyond its borders.

Trivia

Origins in elite cooking. The original version was breaded and baked, because frying was reserved for the Viennese upper class. Over time, the fried method became widespread.

Lemon on the side. It is usually served with a lemon wedge on the side, which diners squeeze over the fried chicken.