Backhendl or Wiener Backhendl (English: Viennese fried chicken), has been a specialty of Viennese cuisine since the 18th century. It consists of prepared and spiced portions of chicken, which are breaded and crispy deep fried. Often served with a lemon wedge on the side.
Originally, the preparation of this dish had been a breaded and baked chicken, since only the Viennese upper class would have had access to fried foods.
See also
References
- Pauli, Eugen (1979). Classical Cooking the Modern Way. CBI Publishing Company. p. 484. ISBN 978-0-8436-2074-0.
- Sheraton, Mimi (2015-01-13). 1,000 Foods To Eat Before You Die: A Food Lover's Life List. Workman Publishing. pp. 329–330. ISBN 978-0-7611-8306-8.
- Joseph Wechsberg / Holger Hofmann : Die Küche im Wiener Kaiserreich. Rowohlt, Reinbek 1979, ISBN 3-499-16435-3.
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