Backhendl (Austrian Fried Chicken) and Grüner Veltliner Wine Pairing

Backhendl (Austrian Fried Chicken) and Grüner Veltliner Wine Pairing

Give fried chicken an Austrian flair with this easy to make Backhendl recipe. It is the perfect pairing for an Austrian Grüner Veltliner wine!  

Ingredients

• 2 lbs chicken breast
• Salt and pepper
• ½ c unbleached all purpose flour
• 2 eggs
• 1 c plain breadcrumbs
• Canola or vegetable oil (for deep frying)
• Fresh parsley and lemon wedges (to serve)

Instructions

• Cut the chicken breast into ½-¾ inch thick strips. Place the strips on a large plate and sprinkle moderately with salt and pepper.
• Prepare your breading station by placing the flour on a plate or in a shallow bowl. In another shallow bowl, beat the eggs with 1 Tbsp of water. In a third shallow bowl or plate, place the breadcrumbs.
• One at a time, dip each seasoned piece of chicken into the flour, coating it on all sides. Then into the egg, coating it on all sides. Then into the breadcrumbs, making sure it is well-coated. Place the breaded chicken onto a clean plate and continue until all your chicken is breaded.
• In a medium skillet with high sides, heat ½ inch of oil to 350-375⁰F. The oil is ready when you drop some breadcrumbs into the hot oil and they sizzle, slowly darkening in color. (If they sizzle but turn dark or black very quickly, then your oil is TOO hot.)
• Place the breaded chicken pieces into the hot oil, being careful not to crowd the pan.
• Fry the chicken for 3-5 minutes per side, until the crust is deep golden brown and the chicken is firm.
• Remove the fried chicken from the pan and place onto a paper-towel lined platter. Place the platter into a warm (200⁰F) oven to keep it hot, and continue cooking the remaining chicken.
• Serve the backhendl hot with lemon wedges and a side salad.