Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs
- 1/4 cup milk
- 1 cup breadcrumbs
- 1/2 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Wire rack
- Deep frying pan
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. In a separate bowl, whisk together eggs and milk.
4. Dip each chicken piece into the flour mixture, then into the egg mixture, and finally into the breadcrumbs.
5. Heat vegetable oil in a deep frying pan over medium-high heat.
6. Fry the chicken pieces in batches until golden brown, about 5-7 minutes per side.
7. Transfer the fried chicken pieces onto a wire rack set on a baking sheet.
8. Roast the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Frying temperature: 350°F
Roasting temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 580
Fat per serving: 36g
Carbohydrates per serving: 32g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add herbs such as thyme or rosemary to the flour mixture for added flavor.
- Use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.
- Serve with a side of coleslaw or potato salad.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy crust.
- Use a wire rack to allow excess oil to drip off the chicken after frying.
- To check if the chicken is cooked through, insert a meat thermometer into the thickest part of the meat. The internal temperature should read 165°F.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat oven to 350°F and place chicken on a baking sheet. Bake 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 of roasted vegetables such as carrots or broccoli.
- Pair with a crisp green salad.
Suggested side dishes:
- Coleslaw
- Potato salad
- Roasted vegetables
Troubleshooting advice:
- If the chicken is not crispy enough, increase the frying time or temperature.
- If the chicken is overcooked, reduce the roasting time or temperature.
Food safety advice:
- Always wash hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food history:
Roast Chicken Backhendl is a traditional Austrian dish that originated in the region of Styria. It is typically served with a side of potato salad or coleslaw.
Flavor profiles:
Crispy, savory, and slightly spicy.
Serving suggestions:
Serve hot with a side of coleslaw or potato salad.
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Region: Austrian