Backhendl

Backhendl or Wiener Backhendl (Template:Lang-en), 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.

References

^ Pauli, Eugen (1979). Classical Cooking the Modern Way. CBI Publishing Company. p. 484. ISBN 978-0-8436-2074-0.
^ 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.

This Austrian cuisine-related article is a stub. You can help Wikipedia by expanding it.

[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.

[1]

[2]

See also

References