Austrian Grand Prix

Spielberg Backhendl

Spielberg, Austria

Backhendl austria-spielberg-backhendl

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Spielberg Backhendl

The Red Bull Ring is short, sharp, and deceptively quick. Austrian backhendl, or fried chicken, fits that mood well: crisp outside, juicy inside, and much more memorable than yet another generic schnitzel reference.

Quick Look

Race: Austrian Grand Prix
Prep time: 20 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

2 pounds bone-in chicken pieces
1 cup flour
2 eggs, beaten
1 1/2 cups breadcrumbs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
Neutral oil, for frying
Lemon wedges, for serving
Parsley, for garnish

Method

Season the chicken with salt, pepper, and paprika.
Set up three bowls with flour, beaten eggs, and breadcrumbs.
Dredge the chicken in flour, then egg, then breadcrumbs.
Heat 1/2 inch of oil in a heavy pan over medium heat.
Fry the chicken in batches for 8 to 10 minutes per side, adjusting the heat so the coating stays golden and the meat cooks through.
Drain on a rack or paper towels.
Finish with parsley and lemon wedges.

Drink Pairing

Wine: Gruner Veltliner.
Local pairing: Apple spritzer.

Notes

Potato salad is the classic side if you want to round it out.
Boneless chicken works too, but the bone-in version gives better flavor.