Backhandl (Viennese Chicken)

The Viennese chicken (Backhendl) recipe has rightfully gained popularity all over the world. A crispy crust on the outside, and on the inside – delicious and juicy meat. The triple-breaded chicken is delicious.

Cook: 50 mins

Servings: 2

Ingredients

Directions

Prepare the necessary ingredients for the Viennese chicken. Rinse the chicken legs under running water, pat dry with a paper towel, and place in a convenient deep plate.
Sprinkle the chicken with lemon juice, season with salt and pepper and stir. Cover with cling film and marinate for 30 minutes.
Prepare everything you need for breading. Breadcrumbs can be any, even homemade. To do this, you need to dry a slice of a white loaf to the state of croutons and beat with a blender into crumbs. Beat the egg with a fork until smooth.
Dip the pickled chicken drumsticks in flour one by one.
Dip in beaten egg.
Sprinkle well with breadcrumbs.
At this time, the pan with vegetable oil should already be preheated. Fry the triple-breaded chicken legs on all sides until golden brown. (I like this frying option, which uses a minimal amount of vegetable oil. You can deep-fry the chicken to follow the Viennese chicken recipe exactly.)
Transfer the fried chicken legs to paper towels to remove excess oil.
Transfer the chicken to a baking dish, place in an oven preheated to 180 degrees for 25-30 minutes.
Serve the cooked Viennese chicken with a slice of lemon, fresh vegetables and, if desired, French fries.

Bon appetit!

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