Backhendl is traditionally prepared from portioned young chicken, including the thigh and wing bones, as the bones help the meat stay juicy during the longer frying process. However, if preferred, you can also use boneless and skinless chicken breasts or thighs.
The secret to a crispy and non-detaching breading is to thoroughly dry the meat before coating and work quickly. The oil must not be too hot so that the meat is cooked through on the inside as well (the ideal temperature is 160 – 170 °C (320 – 338 °F)).
Dry the chicken meat with paper towels (if using a whole chicken, portion it into smaller pieces, e.g., thighs, wings, breasts).
Thoroughly salt the pieces of meat on both sides. Some recipes recommend marinating the meat in lemon juice before salting, but for traditional Backhendl, salt and pepper are sufficient.
Prepare three bowls: one with all-purpose flour, the second with beaten eggs (you can lightly salt them), and the third with breadcrumbs.
Coat each piece of meat sequentially: first in flour (shake off excess), then in eggs, and finally in breadcrumbs. Do not press the breadcrumbs; only lightly pat them down to form a thin, even coating.
In a large deep pan or pot, heat the oil/clarified butter to a medium temperature (160 °C (320 °F) to 170 °C (338 °F)). There should be enough oil for the meat to float.
Place the Backhendl pieces into the hot fat and slowly fry for 6–8 minutes per side until a deep golden-brown colour. (The longer time ensures the meat is cooked through near the bone, if you are using it.)
Remove the finished pieces and place them on a paper towel to drain excess fat. Lightly salt again, if necessary.
Serve the Backhendl hot, garnished with chopped parsley and lemon slices.
It is traditionally served with Viennese potato salad (Erdäpfelsalat) without mayonnaise, seasoned with vinegar and oil.