Chicken > Fried Chicken

Crispy Fried Chicken Backhendl Recipe

Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 2 eggs
- 1/4 cup milk
- 2 cups breadcrumbs
- Vegetable oil for frying

Special equipment needed:
- Deep fryer or large pot
- Meat thermometer

Step-by-step instructions:
1. Cut the chicken breasts into strips or bite-sized pieces.
2. In a shallow dish, mix together the flour, salt, paprika, garlic powder, onion powder, and black pepper.
3. In another shallow dish, whisk together the eggs and milk.
4. Place the breadcrumbs in a third shallow dish.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F.
6. Dredge each piece of chicken in the flour mixture, then dip it in the egg mixture, and finally coat it in the breadcrumbs.
7. Fry the chicken in batches for 5-7 minutes or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
8. Remove the chicken from the oil with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.


Time:
Preparation time: 15 minutes
Cooking time: 5-7 minutes per batch
Temperature:
Oil temperature: 350°F
Internal temperature of chicken: 165°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 450
Fat: 15g
Carbohydrates: 45g
Protein: 30g

Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs for extra crunch.
- Chicken thighs or drumsticks can be used instead of chicken breasts.
- Almond flour can be used instead of all-purpose flour for a gluten-free option.

Variations:
- Add 1 tsp of cayenne pepper to the flour mixture for a spicy kick.
- Mix 1/4 cup of grated Parmesan cheese into the breadcrumbs for extra flavor.
- Serve with a dipping sauce such as honey mustard or ranch.

Tips and tricks:
- Make sure the oil is at the correct temperature before frying to ensure the chicken cooks evenly and doesn't absorb too much oil.
- Use a meat thermometer to ensure the chicken is cooked through and safe to eat.
- Don't overcrowd the fryer or pot with too much chicken at once, as this will lower the oil temperature and result in soggy chicken.

Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the chicken, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
Serve the chicken on a platter with lemon wedges and fresh herbs for garnish.

Garnishes:
Lemon wedges, fresh herbs such as parsley or cilantro.

Pairings:
Serve with a side salad or coleslaw for a balanced meal.

Suggested side dishes:
- Roasted vegetables such as broccoli or carrots
- Mashed potatoes
- French fries

Troubleshooting advice:
- If the chicken is not crispy enough, try increasing the temperature of the oil or frying for a longer period of time.
- If the chicken is too dry, try marinating it in buttermilk or yogurt before breading and frying.

Food safety advice:
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.

Food history:
Crispy Fried Chicken Backhendl is a traditional Austrian dish that originated in the region of Styria.

Flavor profiles:
Crispy, savory, and slightly spicy.

Serving suggestions:
Serve hot and crispy with your favorite dipping sauce.

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Region: Austrian

Taste: Crispy, Fried, Savory, Tangy, Spicy, Herbal