Recipes · Austrian · Main Courses
Backhendl (Viennese Fried Chicken)
One serving has 731 kcal and 44 g protein, and at least a fifth of a woman's daily need of niacin (110%), selenium (90%), vitamin K (85%), phosphorus (58%), pyridoxine (58%) and riboflavin (53%). Ready in 35 minutes.
- Preparation: 20 min
- Cooking: 15 min
- Makes: 1 serving (293 g)
- Difficulty: Medium
- Diets: Dairy-free, High protein
- Contains: egg, gluten, poultry
Ingredients
- 180 g Chicken, whole, raw
- 12 g Flour, all-purpose
- 35 g Eggs, whole, raw
- 35 g Breadcrumbs, dry
- 12 g Vegetable oil
- 3 g Parsley, fresh
- 15 g Lemons, raw
- 0.8 g Salt
- 0.3 g Black pepper
Method
- Cut the chicken into serving pieces, pat dry, and season all over with the salt and pepper.
- Dredge each piece in the flour, shaking off the excess, then dip in the beaten egg and coat thoroughly in the breadcrumbs.
- Heat the oil in a deep, heavy pan to 170 °C (340 °F).
- Fry the chicken pieces for 12-15 minutes, turning occasionally, until deep golden and the juices run clear (74 °C/165 °F at the thickest part).
- Lift out onto paper towel to drain briefly.
- Serve hot with a lemon wedge and a scattering of parsley, traditionally with parsley potatoes or a simple green salad.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 731 kcal | 35% |
| Carbohydrates | 36.4 g | |
| Water | 165 mL | |
| Fiber | 2.5 g | 8% |
| Protein | 44.1 g | 92% |
| Tryptophan | 0.5 g | |
| Threonine | 1.8 g | |
| Isoleucine | 2.1 g | |
| Leucine | 3.2 g | |
| Lysine | 3.2 g | |
| Methionine | 1.1 g | |
| Cystine | 0.67 g | |
| Phenylalanine | 1.8 g | |
| Tyrosine | 1.4 g | |
| Valine | 2.2 g | |
| Histidine | 1.2 g | |
| Fat | 44.5 g | |
| Monounsaturated | 15.6 g | |
| Polyunsaturated | 14.2 g | |
| Docosahexaenoic Acid (DHA) | 0.07 g | |
| Eicosapentaenoic Acid (EPA) | 0.02 g | |
| Omega-6 | 12.5 g | |
| Saturated | 11.1 g | |
| Trans-Fats | 0.27 g | |
| Cholesterol | 265 mg | |
| Calcium | 115 mg | 11% |
| Copper | 0.23 mg | 26% |
| Iron | 4.8 mg | 27% |
| Magnesium | 61.1 mg | 20% |
| Manganese | 0.5 mg | 28% |
| Phosphorus | 409 mg | 58% |
| Potassium | 511 mg | 11% |
| Selenium | 49.6 µg | 90% |
| Sodium | 744 mg | |
| Zinc | 3.5 mg | 43% |
| Thiamin (vitamin B1) | 0.56 mg | 51% |
| Riboflavin (vitamin B2) | 0.58 mg | 53% |
| Niacin (vitamin B3) | 15.4 mg | 110% |
| Pantothenic acid (vitamin B5) | 2.5 mg | 49% |
| Pyridoxine (vitamin B6) | 0.75 mg | 58% |
| Folate (vitamin B9) | 92.9 µg | 23% |
| Cobalamin (vitamin B12) | 0.99 µg | 41% |
| Choline | 217 mg | 51% |
| Vitamin A | 143 µg | 20% |
| Vitamin C | 14.8 mg | 20% |
| Vitamin D (D2 + D3) | 46.7 IU | 8% |
| Vitamin E | 2 mg | 13% |
| Vitamin K | 76.9 µg | 85% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.9 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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