Backhendl

What to Put on the Table With Backhendl

• Potato salad
• Lemon wedges
• Cucumber salad
• Dry white wine

How to Cook Backhendl

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1. Season the chicken with the salt and pepper. Coat in the flour, the egg and then the breadcrumbs, pressing on firmly. Rest for 10 minutes.

   Mark done Start 10 min timer

2. Heat the oil to 160°C / 320°F in a deep pan.

   Mark done

3. Fry the chicken in 3 batches for 12 minutes each, turning, until deep gold and cooked through.

   Mark done Start 12 min timer

4. Drain on kitchen paper. Fry the parsley sprigs for 20 seconds.

   Mark done

5. Serve with the lemon, fried parsley and potato salad.

   Mark done

Worth Knowing Before You Cook

Rest the coated chicken before frying.

Keep the oil at 160°C / 320°F so the chicken cooks through.

Fry in batches.

Storing and Reheating

Best fresh. Reheat in a hot oven.

Backhendl Nutrition

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (weights that include bone are counted as if all of it were eaten, so the figures run high). Why some recipes have none.