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Traditional Austrian Backhendl: Pat Skin-On Chicken Dry, Coat Flour-Egg-Breadcrumbs and Deep-Fry Crisp to 74°C (Step Guide Must Show Breadcrumb Coating and Frying; Do Not Rinse Raw Chicken)
Step 1 of 6
Austria
40 minutes
Serves 4
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Traditional Austrian Backhendl: Pat Skin-On Chicken Dry, Coat Flour-Egg-Breadcrumbs and Deep-Fry Crisp to 74°C (Step Guide Must Show Breadcrumb Coating and Frying; Do Not Rinse Raw Chicken)
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Step 1 of 6
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Pat the skin-on chicken pieces thoroughly dry with paper towels; do not rinse raw chicken, then season with salt and pepper.
Ingredients quick view
4 skin-on chicken pieces (thighs or drumsticks)
1 cup all-purpose flour
2 large eggs
2 cups breadcrumbs
Salt to taste
Black pepper to taste
Oil for frying (such as canola or vegetable oil)
Tips quick view
Ensure the oil is hot enough before adding the chicken for an even crispiness.
Do not overcrowd the pan; fry in batches if necessary to maintain temperature.
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