Check out the almighty German backhendl!!
Do you like your chicken tender? Or crisp? Or juicy?
Nothing better than the juiciness and the crisp of a backhendl (breaded fried chicken). While it`s origin is located in Vienna you can also eat it everywhere in southern Germany. If this is on the menu, I can never resist! .. but, wait.. there`s also Viennese schnitzel but that is another story.
It`s backhendl! Served here with a simple light potato salad made with cucumber and radishes for a fresh texture, and based on chicken stock rather than mayonnaise to balance the richness of the fried chicken. To add an extra crunch to of the chicken you can use cornflakes instead of breadcrumbs, as is done here (half and half). This is not very original but still boosts the flavors! The yogurt-marinade as well as the deboned chicken with all the different meat parts – that means flavors – brings you amazing juiciness. It would be even better to use a whole deboned chicken – if your butcher is willing to do the job, that is.
In this recipe i also used the chicken-skins. However, in the end, it turned out to be just a bit too much for my taste. I rather like it plain.
Anyhow, I didn`t want to let them go to waste. You can also use this crispy chicken skin as a side dish or as a snack. There are some good recipes out there if you want to make it more outstanding as a single dish, like: http://iamafoodblog.com/chicka-rones-deep-fried-chicken-skin-recipe/
Great blog! : )
Some scientific info at the end: The lactobacillus from the yogurt will work as a tenderizer and will loosen the connective tissue. You can do the same with enzymes from pineapple, papaya or kiwi, depending on what match is your dish.
This process will need some time, so it`s best to start a day ahead with the marinade.
The classic would use egg instead of yogurt – this will work out well too.
- 1 kg deboned chicken (whole chicken or chicken thighs)
- 5 handful cornflakes, crushed
- 50g breadcrumbs
- 200g clarified butter or oil for frying
- sea salt
- black pepper
- 500 g yogurt
- 1 lemon zest, grated
- a few sprigs fresh thyme
- 1kg waxy potatoes (try to find something like ratte potatoes for outstanding results)
- 400 ml chicken stock
- 1 bunch of parsley
- 1/2 cucumber
- 1/2 bunch of red radishes
- 2 shallots or 1 small onion
- 100 ml chicken stock
- 1 tsp Dijon mustard
- 2 tbsp balsamic vinegar
- 1 small tbsp honey
- 2 tsp caraway
- 3 tbsp beurre noisette or brown butter
- 1 pinch of sugar
- salt to taste
- black pepper to taste
- chicken skins
- oil for deep-frying
- sea salt
Wisk together all the ingredients for the marinade.
Cover the meat with the yogurt-mixture and put it in a freezer bag or put it in a bowl and cover with cling film.
Leave to rest in the freezer for at least 4 hours or at best overnight.
Wash the potatoes, boil them in their skin with plenty of salted water and the caraway seeds, depending on the size until soft but not mushy (20-30min). They will be finished when you can easily pierce through with a knife.
Drain and peel as soon as you can handle them. Cut into 0,5 cm slices. Your goal is that the potatoes are still hot as you bring them together with the stock. This will help to absorb the liquid and flavors and to thicken the sauce.
While the potatoes boil, finely chop the onion and boil on low heat with 100 ml chicken stock and honey until most of the liquid has evaporated.
Heat the rest of the stock; mix in the mustard, vinegar, pinch of salt and sugar. Mix in the slices of one potato with a hand blender or use a fork to squash the potato.
Pour the mixture over the rest of the potatoes together with the brown butter and the onion. Let it rest for about 10 min.
Wash and cut the radishes into 0,5 cm slices.
Peel the cucumber and slice lengthwise. Scrape out the seeds with a teaspoon and discard. Cut the cucumber with a nice angle to 1cm slices.
Wash and chop up the parsley.
Assemble the salad. Add salt and pepper to taste.
Let it cool completely or eat warm, as you like. You can prepare the salad a day ahead of course! It will taste even better.
Simmer the chicken skins in water on low heat.
Drain and pat dry with a kitchen towel. Spread out on a plate and leave to dry in the fridge. Its best to do this a day ahead but a few hours will also do the trick. Try to scrape all the excess fat off the skins.
Heat oil for deep-frying to 175°C/347 °F and fry the skins until golden brown. Then drain and put on kitchen paper to absorb the fat.
Season with whatever you like, I used simple salt and pepper. Crumble over the salad just before serving.
Preheat your oven to 100°C/212°F.
Scrape most of the yogurt from the meat. Sprinkle with sea salt and fresh black pepper.
Crush the cornflakes with your hands and mix with the breadcrumbs and some salt.
Coat the chicken with the cornflake-mixture.
Fry the chicken in a frying pan with plenty of clarified butter, or just oil (the butter will add greatly to the taste!), until golden-brown. Place in the oven at relaxing 100°C for about 10 min to reach utter perfection.
Serve with homemade wasabi-mayonnaise! YUMMY!!