Austrian Starter

Backhendl Salad

Crisp Styrian fried chicken on dressed leaves with pumpkin seed oil.

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25 minsPrep time
20 minsCook time
Serves 4Servings
MediumDifficulty
Backhendl Salad
About this dish

Backhendl Salad: the story on the plate

Backhendl has been a prestigious Viennese and Styrian fried chicken dish since at least the eighteenth century. Serving boneless pieces over salad developed into a lighter modern restaurant form. The chicken remains juicy beneath a fine breadcrumb crust, while acidic salad and nutty pumpkin seed oil cut through the frying. Backhendlsalat is especially associated with Styrian inns and wine country, where local pumpkin seed oil gives the dish a strong regional identity.

Historical background

Backhendl has been a prestigious Viennese and Styrian fried chicken dish since at least the eighteenth century. Serving boneless pieces over salad developed into a lighter modern restaurant form.

Why it is famous

The chicken remains juicy beneath a fine breadcrumb crust, while acidic salad and nutty pumpkin seed oil cut through the frying.

Cultural significance

Backhendlsalat is especially associated with Styrian inns and wine country, where local pumpkin seed oil gives the dish a strong regional identity.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

390Calories
24gProtein
32gCarbs
16gFat
Ingredients

What you need

  • 600 chicken thigh, Measured for a four-serving recipe., trimmed and cut into even 3 cm pieces
  • 300 breadcrumbs, Measured for a four-serving recipe., weighed accurately
  • 4 egg, Measured for a four-serving recipe., at room temperature
  • 300 flour, Measured for a four-serving recipe., weighed accurately
  • 100 mixed leaves, Measured for a four-serving recipe., prepared as described
  • 2 pumpkin seed oil, Measured for a four-serving recipe.
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. 1. Set up and weigh everything: Read the full method before heating anything. Weigh every ingredient for Backhendl Salad. Put raw meat or seafood on a separate board. Peel onions and cut them into uniform 5 mm dice; mince garlic to roughly 2 mm; cut firm vegetables into equal 2 cm pieces so they cook at the same rate. Pat meat, fish or wet vegetables dry with kitchen paper before seasoning.
  2. 2. Season and start the flavour base: Season the main ingredient for Backhendl Salad lightly with salt 10 minutes before cooking. Heat a heavy pan over medium heat for 2 minutes, add the cooking fat, then add onion or other aromatics. Fry at about 160–170°C for 6–8 minutes, stirring every 30 seconds, until softened and lightly golden. Add garlic and ground spices for the final 30–60 seconds only.
  3. 3. Brown the main ingredient in batches: Raise the pan to medium-high. Add the prepared protein in a single uncrowded layer and leave it untouched for 2–3 minutes before turning. Brown a second side for 2 minutes. Work in batches so the pan stays hot; return everything to the pan only when the surface has developed colour.
  4. 4. Cook through without drying out: Continue cooking Backhendl Salad over controlled heat, turning or stirring as required. For shallow-fried items maintain 175–180°C and cook 3–5 minutes per side. For oven finishing use 200°C conventional / 180°C fan until the centre is cooked and the outside is crisp.
  5. 5. Reduce and balance the sauce: Remove the lid for the final 5–10 minutes if the sauce is thin. Simmer until it coats the back of a spoon. Taste in this order: salt, acidity, sweetness, then chilli or pepper. Add fresh citrus juice, herbs or dairy off the strongest heat to preserve aroma and prevent splitting.
  6. 6. Rest, garnish and serve safely: Rest Backhendl Salad for 5 minutes where appropriate. Warm plates or bowls, portion evenly, then add the specified fresh herbs, zest, crisp garnish or sauce. Serve hot food above 63°C. Refrigerate leftovers within 2 hours in shallow containers and use within 2–3 days.
Cook smarter

Tips, storage and serving advice

Shopping tips

Buy fresh produce, correctly stored dairy and carefully sourced meat or seafood; check dates on specialist products.

Ingredient quality

Use the best version of the defining ingredient you can reasonably afford and avoid pre-ground spices that have lost their aroma.

Common mistakes

For Backhendl Salad, the main mistakes are losing control of the balance between chicken thigh, breadcrumbs, egg, flour; rushing the "Set up and weigh everything" stage before the flavour or texture has properly developed; and overworking or holding the finished dish so long that its freshness and texture fade. Use the recipe's visual cue as your guide: All ingredients are measured, evenly cut and arranged in cooking order. With Backhendl Salad, taste and observe as you cook rather than relying on the clock alone; the goal is a result that still tastes recognisably Austrian and preserves the texture that makes this recipe distinctive.

Chef’s tips

For the best Backhendl Salad, organise chicken thigh, breadcrumbs, egg, flour before you start so the cooking itself can stay controlled. Give particular attention to the "Set up and weigh everything" stage: this is where the recipe begins to establish its final flavour and texture. A useful technique note from the method is: Keep salt, oil and the finishing garnish beside the hob so the final seasoning is not rushed. Trust the visual cue — All ingredients are measured, evenly cut and arranged in cooking order. — more than an exact minute count. At the "Rest, garnish and serve safely" stage, make the final seasoning adjustment and serve without unnecessary delay. That final check is what makes Backhendl Salad taste deliberate rather than simply cooked.

How to know it is cooked

The dish is ready when the main ingredient is tender, the sauce has the intended consistency and any protein has reached a safe internal temperature.

Plating advice

Plate Backhendl Salad so the dish reads clearly at first glance. Use a smaller plate or shallow bowl and keep the portion compact, leaving enough negative space for chicken thigh, breadcrumbs, egg to remain identifiable. The presentation should protect the intended texture — The finished texture should combine tenderness with any traditional crisp, creamy or brothy contrast. — so avoid covering crisp elements with sauce too early or compressing delicate components. For the finish, draw selectively from the existing garnish guidance: Finish with a garnish already present in the flavour profile, such as chopped herbs, citrus zest, toasted crumbs or a spoon of sauce. Use one or two elements with purpose rather than applying every option at once. For Backhendl Salad, the final plate should feel consistent with its Austrian identity: confident, appetising and easy to eat, with no decoration that competes with the food itself.

Make ahead

Prepare chopping, spice mixtures, sauces and garnishes ahead; complete delicate frying or final assembly close to serving.

Storage and reheating

Cool within two hours, cover and refrigerate below 5°C for up to 2–3 days unless seafood or fresh salad requires earlier use. Reheat gently until piping hot throughout, adding a splash of stock or water if the sauce has tightened.

Wine pairing

What to drink with Backhendl Salad

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.

Pairings are chosen around the dish’s flavour, texture, richness, acidity and cooking style, not just the country it comes from.

Grüner Veltliner wine pairing
#1 Excellent match White

Grüner Veltliner

Why it works:

Grüner Veltliner is a well-balanced match for Backhendl Salad, with enough freshness to lift the dish and enough flavour intensity to complement its main ingredients without overpowering them.

Peppery, citrusy white with high acidity and a savoury snap. Brilliant with vegetables, pork, fried dishes, herbs and awkward wine-pairing foods.

GrapeGrüner Veltliner
RegionWachau, Kamptal, Kremstal
Wine flavourlime, green apple, white pepper, lentil, herbs
Serve at8-10°C
  • Flavour bridge: the wine's fruit, savoury notes and freshness create a natural bridge to the dish
  • Acidity: Acidity keeps the pairing lively and food-focused
  • Body: Body is matched to the overall weight of the dish
  • Tannin: Tannin level is kept appropriate to the dish's protein and texture
  • Sweetness: Dry unless the dish benefits from a touch of residual sweetness
  • Best for: Dinner, entertaining or recipe pairing
View wine guide
Chardonnay wine pairing
#2 Great match White

Chardonnay

Why it works:

Chardonnay is a strong secondary match for Backhendl Salad, with enough freshness to lift the dish and enough flavour intensity to complement its main ingredients without overpowering them.

Creamy or lightly oaked white wine with citrus, stone fruit and enough body for seafood, poultry and rich sauces.

GrapeChardonnay
RegionAustralia, New Zealand, France, Italy, Spain, Germany
Wine flavourCreamy or lightly oaked white wine with citrus, stone fruit and enough bod…
Serve at9-11°C
  • Flavour bridge: the wine's fruit, savoury notes and freshness create a natural bridge to the dish
  • Acidity: Acidity keeps the pairing lively and food-focused
  • Body: Body is matched to the overall weight of the dish
  • Tannin: Tannin level is kept appropriate to the dish's protein and texture
  • Sweetness: Dry unless the dish benefits from a touch of residual sweetness
  • Best for: Dinner, entertaining or recipe pairing
View wine guide
Pinot Noir / Burgundy wine pairing
#3 Interesting match Red

Pinot Noir / Burgundy

Why it works:

For a more adventurous pairing, pinot Noir / Burgundy is a well-balanced match for Backhendl Salad, with enough freshness to lift the dish and enough flavour intensity to complement its main ingredients without overpowering them.

Elegant red with red cherry, earth, spice and fine tannins. Great with duck, mushroom, poultry, pork and lighter beef dishes.

GrapePinot Noir, Spätburgunder
RegionBurgundy, Oregon, Central Otago, Baden
Wine flavourred cherry, raspberry, earth, mushroom, spice
Serve at14-16°C
  • Flavour bridge: the wine's fruit, savoury notes and freshness create a natural bridge to the dish
  • Acidity: Acidity keeps the pairing lively and food-focused
  • Body: Body is matched to the overall weight of the dish
  • Tannin: Tannin level is kept appropriate to the dish's protein and texture
  • Sweetness: Dry unless the dish benefits from a touch of residual sweetness
  • Best for: Dinner, entertaining or recipe pairing
View wine guide
Bottle suggestions

Specific wines to try

These are named bottles or regional wine examples already linked to this recipe. Each card opens the relevant wine-style guide because individual bottle pages are not currently published.

Australian Semillon Sauvignon Blanc

Australian Semillon Sauvignon Blanc is credible here because it represents the matched Sauvignon Blanc style. Sauvignon Blan…

Explore this wine style

Australian Sparkling Brut

Australian Sparkling Brut is credible here because it represents the matched Champagne / Traditional Method Brut style. High…

Explore this wine style
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