Backhendl recipes
Amazing Backhendl recipes sourced from the web.
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The Backhendl is a delightful Austrian dish that is one of the most beloved culinary delights in the land. It consists of a succulent, oftentimes organic fried chicken that is renowned for its mild and tangy flavor.
The traditional method of preparing these tantalizing morsels involves coating the cutlets with a blend of breadcrumbs, flour, herbs, and spices, before deeply frying them in a bubbling vat of oil. The resulting succulence and crispiness of the outer layer while the inner remains tender and juicy makes this dish a perennial favorite among both young and old.
Those wishing to savor the plenitude of textures and tastes of the Backhendl may also choose to accompany it with a side of creamy mashed potatoes, a rich and savory gravy or, for those feeling particularly indulgent, a luscious Löwensenf—a German mustard sauce that is sure to add a zesty zing to the proceedings.
The savory serendipity of this traditional dish has led to its widespread popularity among aficionados of Austrian cuisine. Whether it is enjoyed as a light snack between meals or as part of heartier feast, the Backhendl is sure to provide an ephemeral gustatory experience that will linger in your memory long after the last bite is taken.
Amazing Backhendl recipes sourced from the web.
Backhendl is a dish with a rather interesting origin story, as it seems to be a concoction of both traditional and modern culinary principles. It first found its way onto Austrian tables in the early 19th century, when the country was still struggling to find its footing as a nation. The original creation was a combination of various spiced pork bits fried in oil, and was seen as a cheap but tasty meal for poorer families.
The dish changed significantly over the years however, as more health-conscious lifestyles became increasingly popular. The addition of chicken pieces (in lieu of the pork) was one of the more significant changes; while chicken was slightly more expensive, its lower fat content and higher protein levels countered the possible cost. The addition of flour to create a crunchy exterior also helped to make it a more popular, favourable dish.
Today, Backhendl has presented itself as a symbol of Austria's rich cultural heritage; its hearty ingredients and delectable flavour combinations give it a distinct taste and character that few other dishes can match. Despite its roots being in times of poverty and hardship, modern methods of preparing the dish have made it a delicacy enjoyed by many. Although fried chicken is not something typically associated with Austria, it has become so ingrained within the country's culture that it has secured itself an iconic status within the nation's cuisine.
From its humble beginnings to its current acclaimed form, Backhendl can be thought of as a testament to the power of ingenuity, adaptation and perseverance. The unique blend of old-world and modern flavours have come together to create a dish that is now loved and appreciated throughout Austria, and for good reason!
The humble Backhendl is a dish beloved by many and essential to Austria's culinary heritage. It consists of a chicken that is "pounded" (beaten) before being lightly coated in a seasoned flour, egg and bread crumb mixture and then fried in oil or lard. The result is an incredibly succulent, juicy interior and a deliciously crispy exterior that makes it a favorite for many.
Backhendl, however, can come in several varieties and shapes. There is the classic Backhendl, which is a whole chicken that is pounded thin and fried. There is also the Generalseller, which is simply two chicken breasts pounded together. Here, the unique shape gives the dish an additional crunch and flavor. For those looking for a larger portion, there is the Split Backhendl, which consists of the entire chicken split open, marinated and then fried. Additionally, there is the Quarter Backhendl, which is simply a part of the chicken cut into four pieces, floured and fried.
Furthermore, Backhendl can also be prepared in various ways besides just being fried. Some people like to grill their Backhendl instead, while some will opt to bake them. Baking and grilling are good methods to use if one wants a healthier and lighter option or wishes to avoid all the extra fat from the frying process.
Finally, the Backhendl is often served with a variety of accompaniments, such as potatoes, salads, and more. The classic is a potato salad made with mayonnaise and vinegar, however each region and even each restaurant has their own variation. Adding these sides can make a Backhendl into a more filling meal, especially if you are feeding a large group of people.
No matter which version of Backhendl you prefer, one thing is for certain, it is sure to be finger-licking good and a guaranteed crowd pleaser. So next time you are in Austria, make sure to try the different types of Backhendl and see which one fits your palate best.
