Austrian-Style Crispy Fried Chicken

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A beloved Austrian classic, this crispy breaded fried chicken features tender pieces of chicken coated in a seasoned crumb crust and fried golden. Traditionally served with a wedge of lemon and a simple potato or cucumber salad, it's a comforting staple found in Viennese taverns and home kitchens alike.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 28 gFat
• 6 gSaturated Fat
• 30 gCarbs
• 2 gFiber
• 2 gSugar
• 34 gProtein
• 680 mgSodium
• 390 mgPotassium
• 85 mgCalcium
• 3.2 mgIron
• 9 mgVitamin C
• 135 mcgVitamin A

Ingredients

For the chicken

• 1.5 lb (700 g) boneless chicken thighs, trimmed and patted dry
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp sweet paprika
• Zest of 1 unwaxed lemon

For the breading station

• 1 cup (130 g) all-purpose flour
• 2 large eggs, beaten with 2 tbsp cold water
• 1.5 cups (120 g) fine dry breadcrumbs
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1/2 tsp granulated garlic
• Pinch of ground nutmeg

For frying and serving

• 4 cups (about 1 L) peanut or sunflower oil, for frying
• 1 lemon, cut into 8 wedges
• Extra parsley, for garnish
• Coarse sea salt, to finish

Directions

1. Season the chicken thighs evenly on both sides with salt, pepper, paprika, and lemon zest. Place on a plate, cover, and let rest at room temperature for 15 minutes to take the chill off and allow the seasoning to penetrate.
2. Set up three shallow bowls in a row: one with the flour, one with the beaten eggs, and one with the breadcrumbs mixed with parsley, granulated garlic, and nutmeg. This classic three-stage breading line ensures an even, well-adhered crust.
3. Pat each seasoned chicken piece dry with paper towels. Dredge first in flour, shaking off the excess, then dip fully in the egg wash, letting the excess drip off, and finally press firmly into the breadcrumb mixture so the crumbs adhere thoroughly. Place the breaded pieces on a wire rack and let rest 5 minutes before frying.
4. Heat the oil in a heavy pot or deep skillet to 340°F (170°C). Maintain this temperature carefully — too cool and the breading absorbs oil, too hot and the crust burns before the chicken cooks through.
5. Fry the chicken pieces in batches without crowding the pan, about 3-4 minutes per side, until deeply golden and the internal temperature reads 165°F (74°C) on an instant-read thermometer. Transfer to a paper-towel-lined plate to drain briefly, then move to a warm oven.
6. Lightly sprinkle the fried chicken with coarse sea salt while still hot, and finish with a squeeze of lemon juice just before serving. Arrange on a platter with lemon wedges and a sprig of parsley, and serve immediately with potato salad or a crisp leaf salad on the side.

Cook’s Notes

• Use fine dry breadcrumbs (not panko) for the traditional delicate, crackly crust that defines Backhendl.
• Pat the chicken very dry before breading and let the breaded pieces rest 5 minutes so the coating sets and won't fall off in the oil.
• Maintain oil temperature at 340°F (170°C); a thermometer is essential for even browning and proper cooking.
• Fry in small batches to keep the oil temperature stable and the crust crisp.
• Serve immediately after frying for the best texture; reheating will soften the breading.

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