Backhendl

Backhendl or Wiener Backhendl (English: Viennese fried chicken), has been a specialty of Viennese cuisine since the 18th century. It consists of prepared and spiced portions of chicken, which are breaded and crispy deep fried.[1] Often served with a lemon wedge on the side.[2]

Originally, the preparation of this dish had been a breaded and baked chicken, since only the Viennese upper class would had access to fried foods.

See also

References

  1. Pauli, Eugen (1979). Classical Cooking the Modern Way. CBI Publishing Company. p. 484. ISBN 978-0-8436-2074-0.
  2. Sheraton, Mimi (2015-01-13). 1,000 Foods To Eat Before You Die: A Food Lover's Life List. Workman Publishing. pp. 329–330. ISBN 978-0-7611-8306-8.
  • Joseph Wechsberg / Holger Hofmann : Die Küche im Wiener Kaiserreich. Rowohlt, Reinbek 1979, ISBN 3-499-16435-3.


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