Backhendl

Method

Pat the chicken pieces dry with kitchen paper and season lightly with salt and pepper. Set up three shallow bowls: one with flour mixed with a pinch of salt, one with beaten eggs, and one with breadcrumbs combined with paprika and black pepper. Coat each chicken piece thoroughly in flour, shake off excess, dip in egg, then coat completely in the breadcrumb mixture, pressing gently so it adheres well. Heat the oil to 170°C in a deep heavy-bottomed pan or deep-fryer and carefully lower the chicken pieces in batches, avoiding overcrowding. Fry for 12-15 minutes until golden brown and cooked through, turning halfway through cooking. Drain on kitchen paper and serve hot with lemon wedges and a simple cucumber salad or warm potato salad.