Fried chicken

Deep fried chicken with mixed salad

Backhendl or Wiener Backhendl (also: Backhuhn, Backhähnchen, French chicken frit à la viennoise ) has been a specialty of Viennese cuisine since the 18th century . It consists of prepared and seasoned pieces of chicken , which are breaded and deep-fried or baked .

Fried chicken in Vienna

Fried chicken in Hotel Sacher Vienna, with baked liver (left)

description

For preparation, a small young chicken ( chicken Viennese or Bavarian for domestic chicken ) is flambéed , gutted, washed, cut in half and then the breast bones are removed. Finally, divide the halves again - between the chest and thighs - and slightly incise the thighs at the joint. The wings are supposed to be turned against the neck. The skin must not be peeled off. Franz Maier-Bruck recommends not to use chickens with tough skin. The chicken quarters are well salted and rolled in flour, then pulled through a beaten egg ( beaten with a scoop of coffee ) and finally turned in breadcrumbs to finally fry them in plenty of clarified butter or oil (either in the deep fryer or a pan with at least three fingers up Fat). Pepper or caraway seeds can also be used as spices . Some recipes also recommend rubbing the chicken with a little lemon juice. Liver , heart and stomach - also breaded and baked - are traditionally part of the dish. There is also the division into two breast pieces, two shank parts and the two wings.

Is served deep fried chicken with fried Petersiliensträußchen , geachtelten lemons and green salad or potato salad , sometimes with boiled potatoes . In gastronomy and with older animals, it is common to pre-cook the pieces of chicken before breading and deep-frying.

Originally, the preparation was different: the chicken was completely boned before baking and pounded flat with a meat mallet so that it could be baked in a pan. In the Biedermeier era , fried chicken was the epitome of fine Viennese cuisine, reserved for the aristocracy and the upper middle class.

Others

Friedrich Jahn , the founder of the Wienerwald restaurant chain , was very often associated with fried chicken as the fried chicken king .

literature

Joseph Wechsberg (author), Holger Hofmann (arrangement): The kitchen in the Vienna Empire. Rowohlt, Reinbek 1979, ISBN 3-499-16435-3 , p. 35.

Individual evidence

^ ^A ^b Franz Maier-Bruck: Classic Austrian cuisine , Seehamer Verlag GmbH, Weyarn 2003, p. 340f., Keyword Wiener Friedhendl (Backhuhn)
^ Joseph Wechsberg: The kitchen in the Viennese Empire. Reinbek 1979, p. 35. Quoted from: Harald Haslmayr, Andrei Corbea-Hoisie (Ed.): Plurality as a cultural way of life. Lit, Münster 2013, ISBN 978-3643505460 , p. 31.
↑ ORF III talks to star architect Wolf Dieter Prix, celebrates May 1st and presents “TV like back then”: 16mm - treasures from the TV archive. ORF , program preview April 2012, accessed on February 11, 2017.

Web links

Commons : Backhendl - Collection of images, videos and audio files

Wiktionary: Backhendl - explanations of meanings, word origins, synonyms, translations

[Maier-Bruck-1] A ^b Franz Maier-Bruck: Classic Austrian cuisine , Seehamer Verlag GmbH, Weyarn 2003, p. 340f., Keyword Wiener Friedhendl (Backhuhn)

[2] Joseph Wechsberg: The kitchen in the Viennese Empire. Reinbek 1979, p. 35. Quoted from: Harald Haslmayr, Andrei Corbea-Hoisie (Ed.): Plurality as a cultural way of life. Lit, Münster 2013, ISBN 978-3643505460 , p. 31.

[3] ORF III talks to star architect Wolf Dieter Prix, celebrates May 1st and presents “TV like back then”: 16mm - treasures from the TV archive. ORF , program preview April 2012, accessed on February 11, 2017.