Austrian Crispy Fried Chicken
Crispy, golden-fried chicken thighs with a delicate bread-crumb crust—Austria's answer to comfort food. Juicy inside, shatteringly crunchy outside, served with lemon wedges and a simple parsley salad.
- Total time
- 35 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 8 pieces (about 2 lbs) boneless, skin-on chicken thighs
- 1.5 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ¾ cup all-purpose flour
- 2 whole large eggs
- 2 tablespoons whole milk
- 1.5 cups panko breadcrumbs
- 3 cups vegetable oil (for frying)
- 2 whole fresh lemon
- ½ cup (loosely packed) fresh flat-leaf parsley (for serving)
Instructions
- 1
Pat each of the 8 chicken thighs completely dry with paper towels—removing surface moisture is essential for achieving a crispy, golden crust instead of a steamed exterior.
- 2
Season both sides of each thigh generously with 1.5 teaspoons kosher salt and 0.75 teaspoon freshly ground black pepper. Set aside on a clean plate and let sit for 5 minutes—this allows the seasoning to penetrate the meat.
- 3
Set up your breading station with three shallow bowls. In the first bowl, place 0.75 cup all-purpose flour. In the second bowl, whisk together 2 eggs and 2 tablespoons whole milk until completely combined. In the third bowl, spread out 1.5 cups panko breadcrumbs.
- 4
Cut 2 fresh lemons into 8 wedges total and set on a serving plate. Roughly chop 0.5 cup fresh flat-leaf parsley and set aside in a small bowl.
- 5
Pour 3 cups vegetable oil into a heavy-bottomed 12-inch stainless steel skillet or Dutch oven. Set over medium-high heat and let it warm for 3-4 minutes until the surface shimmers and a pinch of flour sizzles on contact—the oil should reach about 350°F on an instant-read thermometer.
- 6
While the oil heats, dredge the first chicken thigh completely in the flour, shaking off excess, then dip it in the egg mixture to coat all sides, then press it firmly into the panko breadcrumbs—use your fingers to gently pat the crumbs so they adhere evenly. Place on a clean plate and repeat with the remaining 7 thighs.
- 7
Once the oil is ready, carefully slide 4 of the breaded thighs into the hot oil. They should sizzle loudly on contact—if the oil pops aggressively or smokes, lower the heat slightly. Fry undisturbed for 5-6 minutes until the underside is deep golden brown.
- 8
Using a fish spatula or slotted spoon, flip each thigh carefully and fry the second side for another 4-5 minutes until it's equally golden and a meat thermometer inserted into the thickest part (without touching bone) reads 165°F. The crust should be shatteringly crisp.
- 9
Transfer the cooked thighs to a paper towel-lined plate to drain. Allow the oil to return to 350°F for 2 minutes, then repeat steps 7-8 with the remaining 4 thighs.
- 10
Arrange the Backhendl on a serving platter while still warm. Scatter the chopped parsley around the chicken and tuck the lemon wedges between the pieces. Serve immediately—the crust is best when enjoyed within minutes of frying. Diners squeeze lemon over their pieces and eat with their hands, Austrian-style.
Tools you’ll need
- paper towels
- chef's knife
- 3 shallow bowls
- instant-read thermometer
- 12-inch stainless steel skillet or Dutch oven
- fish spatula or slotted spoon
- plate lined with paper towels
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