Austrian Backhendl: The history and tradition of fried chicken

Backhendl, a traditional Austrian fried chicken dish, has evolved from an 18th-century aristocratic luxury into a widely enjoyed culinary staple. Originally considered a high-status meal due to the expensive cost of butter and fats used for frying, the dish was influenced by French and Italian culinary techniques before being adapted by Austrian chefs.

The classic preparation involves seasoning chicken pieces with salt and lemon juice, followed by a standard breading process of flour, beaten egg, and breadcrumbs. To achieve the signature golden-brown, crispy texture, the chicken is fried in hot clarified butter or lard.

In regions like Styria, the dish is traditionally paired with fresh salads to balance its richness. A notable regional specialty is the use of pumpkin seed oil, which provides a distinct nutty flavor, often accompanied by potato salad or cucumber salad.