Verified in Vienna.
Backhendl is a signature dish of Austria; we have verified places to eat it in Vienna. Free-range chicken jointed into eight, dredged in flour, egg and Semmelbroesel, fried in clarified butter or pork lard until the breading puffs and crisps. Start with where to eat Backhendl in Vienna.
Free-range chicken jointed into eight, dredged in flour, egg and Semmelbroesel, fried in clarified butter or pork lard until the breading puffs and crisps. Served with parsley potatoes, cucumber salad and lemon.
Backhendl was an aristocratic dish in the 18th and 19th centuries when chicken was a luxury; it became the Sunday plate of the Wiener bourgeoisie and a Heuriger staple. The Schweizerhaus in the Prater still cooks the canonical free-range version with potato salad; Plachutta runs the classical bone-in eight-piece preparation.
Where to eat in Vienna:
Where to eat Backhendl in Vienna: the editor picks
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