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Meat, European

Backhendl with cucumber salad

Backhendl is breaded and fried Viennese style chicken, served with a creamy cucumber salad. It serves 4, takes 45 minutes, counts as easy, and costs about €3.20 per person. The trick is letting the breading dry slightly before frying and keeping the oil at the right temperature.

Tonight it's Viennese style breaded chicken, a golden crispy Backhendl, with a fresh creamy cucumber salad.

Backhendl with cucumber salad
Total time
45 min
Difficulty
Easy
Cost per person
€3.20
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Winter, Fall
The kids
They generally like it

Backhendl pushes crispy breaded chicken to its best version, a thin golden crust that shatters when you bite into it, while the thigh meat underneath stays juicy. The cucumber salad brings cool, tangy contrast to the fried chicken, with fresh dill that perfumes the vegetable without overpowering it.

Kids and adults both go for this one, it works for a simple weeknight dinner when you want something comforting without much fuss, or for a more relaxed Sunday where everyone eats with their fingers. The optional fried parsley adds a nice touch that takes almost no extra effort.

The ingredients

4 people

Butcher

  • boneless chicken thighs 8

Pantry

  • flouroften in the pantry 5 tbsp
  • breadcrumbsoften in the pantry 150 g
  • frying oiloften in the pantry 50 cl
  • white vinegaroften in the pantry 1 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Dairy

  • eggs 3
  • thick sour cream 10 cl
  • plain yogurt 1

Fruits and vegetables

  • lemon 2
  • parsley 6 sprigs
  • cucumbers 2
  • dill 4 sprigs

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Peel the cucumbers, slice them very thin, salt them and let them sit for ten minutes to release water, then press out the liquid. 10 min

    Salt draws out the water and keeps the cucumbers crisp.

  2. Mix the sour cream, yogurt, dill, vinegar and pepper, then pour over the cucumbers. Keep chilled.

    Make this first so it has time to soak in the flavors.

  3. Lightly flatten the chicken, season with salt and pepper, then coat in flour, beaten eggs and breadcrumbs.

    Press gently, don't pack the breading down.

  4. Fry at 170°C, four to five minutes per side depending on size, until nicely golden. 12 min

    Avoid overcrowding the pot, the temperature would drop and the chicken would soak up oil.

  5. Drain on paper towels, serve with lemon, optional fried parsley and the cucumber salad.

    Drop the parsley into the hot oil for ten seconds, it turns perfectly crisp.

Our tips to get it right

  • Take the chicken thighs out of the fridge fifteen minutes before breading them, the coating sticks better to meat that isn't cold straight from the fridge.
  • Keep one hand dry for the breadcrumbs and one hand wet for the egg, otherwise your fingers get coated and the breading turns out uneven.
  • Test the oil temperature with a small pinch of breadcrumbs, if it sizzles up right away, the oil is ready.

The variations

  • Swap the chicken thighs for flattened turkey cutlets for an even more tender texture and a milder flavor.
  • For a vegetarian version, bread and fry thick slices of celery root or eggplant instead of the chicken.
  • For kids, cut the meat into strips before breading, it cooks faster and eats like nuggets.

What to serve it with

  • Sautéed or warm potato salad
  • Extra lemon wedges at the table
  • Fresh bread for soaking up juices

Storage

Breaded chicken keeps for 2 days in the fridge in a sealed container, though it loses its crunch. Reheat it in the oven or a skillet rather than the microwave to bring back the crispness. The cucumber salad doesn't freeze well, so make it the same day you plan to eat it.

Questions about this dish

Can you make Backhendl ahead of time?

You can bread the chicken ahead and keep it chilled for up to an hour before frying, which actually helps the coating hold together. Avoid frying it too early, it loses its crispness as it cools.

Can you bake Backhendl instead of frying it?

Yes, bake it at around 200 degrees Celsius for about 20 minutes, flipping halfway, with a drizzle of oil over the breading. It won't be quite as golden as the fried version but still turns out crispy.

What breadcrumbs work best for Backhendl?

Classic fine breadcrumbs work best, they give the traditional Backhendl texture. Panko would make the crust thicker and less true to the original Viennese dish.

Does the cucumber salad freeze well?

No, the cucumber releases too much water and turns mushy once thawed. Make the salad the same day, it keeps nicely in the fridge for about a day.

How long does it take to make a Backhendl, breaded and fried Viennese style chicken, with a creamy cucumber salad?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Backhendl, breaded and fried Viennese style chicken, with a creamy cucumber salad?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Backhendl, breaded and fried Viennese style chicken, with a creamy cucumber salad cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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