When Austrians think of Backhendl, they think of golden, crispy fried chicken – a true classic of Viennese cuisine. But in the warmer months, or for a lighter meal, it often appears in the form of Backhendl Salat: crispy chicken strips served on a bed of fresh seasonal salad, drizzled with vinaigrette and, in many regions, with a touch of Styrian pumpkin seed oil.
For me, this dish has always been a bit special. It’s my go-to “test order” in new restaurants in Austria. To make it simple, if the kitchen can make a really good Backhendl Salat, then I know the rest of the menu is worth exploring. In fact, I even ordered it at the Hotel Austria Bellevue in Obergurgl, during my interview for my very first HBLA internship. It felt like the perfect way to combine comfort with a little bit of formality, and it has stayed with me ever since.
Ingredients
For Backhendel
- 8 chicken breasts or mini fillets
- Salt and pepper
- 160 g flour
- 4 eggs
- 200 g breadcrumbs
For Salad
- Salad mix(rocket, lollo rosso, frisée or any preferred mix)
- Cherry tomatoes
- Potatoe Salad (optional)
- A few thin slices of leek (optional)
- Oil (Styrian pumpkin seed oil or alternative)
- Approx. 400 ml vinaigrette
UK Sourcing Tips
- Pumpkin seed oil – Look for Styrian pumpkin seed oil at Amazon UK, Lidl Austria Week, or online delicatessens such as FromAustria.com or Austrianfood.co.uk.
- If unavailable, substitute with cold-pressed rapeseed oil (widely available at Aldi, Sainsbury’s Taste the Difference, or Yorkshire Rapeseed Oil) or walnut oil for a milder nutty note.
- Salad mix – Mix UK rocket, red leaf, and frisée to recreate the Austrian-style salad blend.
Prep: 20 minutes
Cook: 10 minutes
Serves: 4
Method:
- Slice the chicken breasts into strips, season with salt and pepper, and coat them in flour, beaten eggs, and breadcrumbs.
- For a bit of extra flavour and crunch, you can mix chopped pumpkin seeds into the breadcrumb coating — it adds a subtle nuttiness and a lovely green tint.
- Deep fry the chicken at 180 °C for about 10 minutes, until golden brown and crisp.
- Meanwhile, wash and tear the salad leaves into bite-sized pieces, quarter the tomatoes, and cut the leek into fine strips.
- Arrange the salad mix neatly on plates, drizzle with your favourite vinaigrette and a few drops of pumpkin seed oil.
- Place the freshly fried Backhendl strips in the centre and serve immediately.
Traditionally, Styrian pumpkin seed oil gives this salad its distinct nutty aroma and dark green colour. However, if you don’t have it or (like my godmother and mother) simply don’t like it , then a mild walnut oil or cold-pressed rapeseed oil works beautifully as well. They both add a gentle depth without overpowering the flavours of the salad or the crispy chicken.
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