Backhendl (Fried Chicken)

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Portionen: 4

  • 2 pieces Chicken (young)
  • Salt
  • Flour
  • 3 pieces Eggs
  • Bread crumbs
  • Oil for frying
  • 1 handful Parsley leaves
  • 2 pieces Lemons

Have the poulterer chop the chicken into four pieces, the spine and neck must be removed. Cut the inside of the chicken leg through to the bone (they cook better that way). Amply salt the chicken pieces, dip into flour, then into whisked eggs and finally into breadcrumbs. Heat a generous portion of oil in a saucepan and deep-fry the chicken pieces until golden. Remove from the oil and drip off on a paper towel. Finally put fresh parsley into the hot oil and fry until crispy, drip off on a paper towel and serve the chicken pieces garnished with lemon quarters. Potato salad is traditionally eaten as side dish.


You can also remove the bones and fry the chicken like a Schnitzel.

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Backhendl (Fried Chicken)

  1. Illa
    Illa kommentierte am 24.09.2015 um 18:18 Uhr


  2. gerlinde51
    gerlinde51 kommentierte am 15.06.2015 um 09:11 Uhr

    tolles rezept

  3. andili71
    andili71 kommentierte am 25.04.2015 um 22:16 Uhr


  4. helmi48
    helmi48 kommentierte am 23.04.2015 um 10:10 Uhr


  5. Liz
    Liz kommentierte am 04.01.2015 um 17:33 Uhr

    Sehr gut!

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