Bavarian Backhendl (Fried Breaded Chicken)

Name: Bavarian Backhendl (Fried Breaded Chicken)
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 piece small chickens (about 1 kg each, oven-ready, each jointed into 8 pieces); 2 tsp salt; pepper to taste; 2 tbsp lemon juice; 100 g plain flour (type 405); 2 piece eggs (medium); 150 g breadcrumbs; 600 g clarified butter; 1 piece lemon

A German classic from Bavaria: Backhendl belongs in every beer garden and is at home throughout the Alpine region. Fried golden brown in clarified butter, the coating wraps around the chicken pieces like a crisp coat while the meat underneath stays tender and juicy. A good squeeze of lemon is essential.

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Cook time

60 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

950 kcal

Calories

68 g

Protein

55 g

Fat

44 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.30 · ~€1.10/serving

Instructions

1
Pat the chicken pieces dry, season them with salt and pepper, drizzle them with the lemon juice and leave them to stand. Leave the skin on the pieces, as it turns especially crisp later.
2
Put the flour on a flat plate, beat the eggs in a deep plate and tip the breadcrumbs onto a third plate.
3
Turn the chicken pieces one after another in the flour, draw them through the egg and coat them in the breadcrumbs. Press the coating on only lightly so that it puffs up airily while frying.
4
Heat the clarified butter in a tall pan or a deep frying pan to 170 °C.
5
Fry the chicken pieces golden brown in batches. The breast pieces need a little less and the legs a little more time, until the core temperature has reached 75 °C and the juices run clear.
6
Cut the lemon into wedges. Drain the finished pieces on kitchen paper and serve them immediately with the lemon wedges.