Backhendl, also called Wiener Backhendl, is a Viennese specialty dating to the 18th century, made from chicken pieces that are seasoned, breaded and deep-fried until crisp, usually served with a wedge of lemon. Its original preparation was breaded and baked rather than fried, since only Vienna's upper class had regular access to fried foods at the time; deep-frying became standard only later. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Period, From (Year) Connections
In Cuisine
Source Backhendl (Wikipedia)
Prepared By Technique
Source Backhendl (Wikipedia)
Uses Ingredient
Source Backhendl (Wikipedia)
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Sources
1. Backhendl (Wikipedia)
Lead
Backhendl or Wiener Backhendl (English: Viennese fried chicken), has been a specialty of Viennese cuisine since the 18th century.
Article text
Backhendl or Wiener Backhendl (English: Viennese fried chicken), has been a specialty of Viennese cuisine since the 18th century.
- In Cuisine: Austrian Cuisine, Wikipedia category list
Prepared By Technique: Frying, Lead sentence
Backhendl or Wiener Backhendl (English: Viennese fried chicken), has been a specialty of Viennese cuisine since the 18th
Uses Ingredient: Chicken, lead paragraph
Backhendl or Wiener Backhendl (English: Viennese fried chicken), has been a specialty of Viennese cuisine since the 18th century.
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