Backhendl

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/