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Backhendl

Serves 4 to 6 Entree chicken, Poultry

Backhendl

Backhendl, a cherished dish from Bavaria, graces tables with its simplicity and heartiness. Traditionally prepared in the comfort of family kitchens, it is often reserved for weekends or special gatherings, where its golden, crispy exterior invites everyone to savor a second helping. The use of butter or clarified butter is unapologetically Bavarian, lending a rich, nutty flavor to the dish.

Perfectly fried Backhendl should be crunchy on the outside yet tender and juicy within, a balance achieved through careful seasoning and a delicate breadcrumb coating. The dish is often accompanied by lemon wedges, which add a refreshing zing to each bite, enhancing the savory notes of fine sea salt and black pepper.

Ingredients

  • 1chicken — jointed
  • 100 gflour
  • 2eggs
  • 150 gbreadcrumbs
  • for fryingclarified butter
  • lemon wedges — to serve
  • to tastefine sea salt and black pepper

Method

  1. Begin by cutting the chicken into serving pieces: legs, thighs, wings, and breasts. Pat each piece dry with paper towels to ensure a crisp coating later. Season the chicken pieces generously with fine sea salt and black pepper on all sides, allowing the seasoning to adhere.
  2. In a large, heavy-bottomed skillet or frying pan, heat enough clarified butter over medium-high heat to cover the bottom of the pan by about 1 cm. Once the butter is hot and shimmering, but not smoking, carefully place the chicken pieces skin-side down in the pan. Cook until the skin is golden brown and crisp, about 5-7 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
  3. While the chicken is browning, prepare the breading station. In one shallow dish, place 100 g of flour. In a second dish, beat 2 eggs until smooth. In a third dish, spread out 150 g of breadcrumbs. Once the chicken is browned, remove it from the pan and let it cool slightly.
  4. Dredge each chicken piece first in the flour, shaking off any excess, then dip it into the beaten eggs, ensuring it is fully coated. Finally, press the chicken into the breadcrumbs, ensuring an even coating. Set the breaded chicken aside on a plate.
  5. Carefully wipe out the frying pan to remove any burnt bits, then add fresh clarified butter to the pan, heating it over medium heat. Once hot, add the breaded chicken pieces back to the pan. Fry until the breadcrumbs are golden brown and the chicken is cooked through, about 8-10 minutes per side. The chicken is done when the juices run clear when pierced with a knife.
  6. Remove the chicken from the pan and let it drain briefly on a wire rack or paper towels to remove excess oil. Taste a small piece and adjust seasoning with more fine sea salt if needed.
  7. Arrange the Backhendl on a serving platter and garnish with lemon wedges. Serve immediately, accompanied by potatoes or Spaetzle, to enjoy the full Bavarian experience.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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