Backhendl

Savor the crispy, golden perfection of Backhendl, a traditional Austrian fried chicken dish marinated in tangy buttermilk and seasoned with paprika. Ideal for a cozy weeknight dinner or a festive gathering with friends.

• 1 whole chicken (cut into pieces)
• 2 cups buttermilk
• 1 cup all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups vegetable oil
• 1 lemon cut into wedges

Method

1. 1

   In a large bowl, combine the chicken pieces and buttermilk. Cover and refrigerate for at least 2 hours or overnight for best results.

2. 2

   In a shallow dish, mix together the flour, paprika, salt, and black pepper.

3. 3

   Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece in the flour mixture, shaking off any extra flour.

4. 4

   In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

5. 5

   Carefully add the coated chicken pieces to the hot oil, frying in batches if necessary. Cook for about 10-15 minutes on each side or until golden brown and cooked through.

6. 6

   Once cooked, remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.

7. 7

   Serve the Backhendl hot with lemon wedges on the side for squeezing over the chicken.