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DISH RESEARCH · Main dish

Backhendl

Viennese breaded fried chicken and liver with fried parsley.

Backhendl — illustrative food image

About Backhendl

Backhendl is a longstanding Viennese dish of breaded fried chicken. WienTourismus publishes this Sacher cookbook version, which includes chicken liver alongside the chicken pieces.

The seasoning is simple: salt brings out the chicken flavour, while the bread coating supplies a toasted savoury note. The selected recipe uses peanut oil for frying and parsley as its garnish.

A crisp crumb exterior surrounds the chicken and liver. Fried parsley finishes the plate; the source's separate suggestions for salad and wine are outside this preparation.

Allergens in this recipe

Contains: Wheat (gluten), Egg, Peanuts.

Other allergen details are unconfirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

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Ingredients in Backhendl

Wagner and Winkler's Viennese Backhenderl.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • Chicken: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source removes skin and reserves neck/back for a separate soup; those are not included in this preparation.
  • Chicken liver: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Flour: Recipe-specific ingredient evidence; Allergen details unconfirmed. Generic Mehl retained; cereal identity not explicitly specified.
  • Bread-roll breadcrumbs (Semmelbrösel): Wheat (gluten). Broader breadcrumbs candidate; ordinary Austrian bread-roll crumbs support wheat identity, extra product ingredients unresolved.
  • Eggs: Egg
  • Peanut oil: Peanuts. Source explicitly names Erdnussöl; no lard or clarified-butter option selected.
  • Parsley: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed

Origins & food traditions

Vienna, Austria; selected Sacher cookbook version.

Countries

  • Austria
  • AustriaCatalogue link pending review
  • AustriaCatalogue link pending review

Cuisines & regions

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references
  1. Christoph Wagner / Alexandra Winkler, Das Neue Sacher-Kochbuch, via WienTourismus — Backhenderl