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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":492,"pronunciation":522,"substitutions":523,"slug":536,"title":537,"shortTitle":538,"nativeName":538,"countrySlug":539,"region":540,"baseServings":541,"prepMinutes":542,"cookMinutes":542,"restMinutes":543,"difficulty":544,"course":545,"diet":547,"mainIngredients":548,"images":549,"keywords":559,"publishedAt":566,"updatedAt":566,"authorSlug":567,"summary":568,"localeSlug":536,"alternates":569},[394,397,400,403,406],{"answer":395,"question":396},"The breading method is identical — flour, egg, loose dry crumbs — but Backhendl is bone-in chicken cut into joints rather than a pounded boneless cutlet. That means deeper fat, a lower frying temperature and twelve to fifteen minutes of cooking instead of ninety seconds a side. The crust is the same style; the meat underneath steams on the bone rather than cooking instantly.","How is Backhendl different from Wiener Schnitzel?",{"answer":398,"question":399},"As small as you can buy, ideally 1.2 to 1.4 kg. Backhendl was historically made with young spring chickens, and the thin joints of a small bird cook through in the time it takes the crumb to reach a light gold. With a large chicken the coating darkens well before the thigh bone is done, so joint it into smaller pieces if that is all you can find.","What size chicken should I use?",{"answer":401,"question":402},"Wet skin is the usual culprit. Pat the joints completely dry, salt them and leave them uncovered in the fridge for an hour, then flour and shake off every loose speck before the egg. Also let the crumbed pieces sit for five minutes before frying so the coating sets, and lower them into the fat gently rather than dropping them.","Why is my coating falling off the chicken?",{"answer":404,"question":405},"You can bake breaded chicken at 200°C on a rack with the crumbs tossed in melted butter first, and it will be pleasant, but it is not Backhendl — the puffed, blistered crust depends on hot fat surrounding the piece. An air fryer gets closer than an oven. If you want the real texture, use a deep pan and about three centimetres of fat.","Can I make Backhendl in an oven or air fryer?",{"answer":407,"question":408},"No. Traditional Austrian recipes use nothing but salt, and the flavour comes from the bird, the frying fat and the lemon at the table. A short dry salting improves the texture, and a buttermilk soak will make the meat softer if you prefer that, but it is a modern addition rather than part of the dish as Austria makes it.","Do I need to marinate the chicken first?",[410,411,412,413,414,415],"Use a small bird, ideally under 1.4 kg. A large roasting chicken has pieces so thick that the crumb burns long before the bone is done.","Salt the joints and leave them uncovered in the fridge for an hour. Drier skin means the flour grips and the crust stays crisp far longer.","Fry at 160–165°C, lower than for schnitzel. Bone-in chicken needs 12–15 minutes and hotter fat will darken the crumb before the thigh is cooked.","Give the pieces room. Crowding the pan drops the fat temperature by 20 degrees and the coating soaks instead of sealing.","Fry the legs first and the breast pieces second — thighs need a few minutes more and can rest while the white meat cooks.","Throw a handful of dry parsley sprigs into the hot fat for ten seconds at the end. They crisp instantly and are the traditional garnish.","🍗","Backhendl is chicken on the bone cut into pieces, floured, egged, rolled in dry crumbs and fried in a generous depth of fat until the coating is dry, blistered and pale gold. It is not battered and not spiced: the seasoning is salt, pepper and lemon, and the pleasure is in the contrast between a brittle crumb shell and meat that has steamed on the bone underneath. Austrians eat it in beer gardens and Heurigen with potato salad and a wedge of lemon, often with a handful of parsley sprigs fried crisp in the same fat and scattered over the top. Cold Backhendl the following day is a recognised dish in its own right, not a leftover.","Fried chicken became a marker of prosperity in Central Europe in the first half of the nineteenth century, when it moved from being an occasional treat into a routine of urban comfort. The Viennese Biedermeier decades — roughly the 1810s to the 1840s, remembered for domestic interiors, chamber music and small pleasures — became known in retrospect as the Backhendlzeit, the fried-chicken era, because a household that could afford to eat young chicken breaded and deep-fried in lard on a regular basis was announcing something about its situation. The nickname stuck and is still used in Austria as shorthand for that whole period.\n\nThe dish itself is claimed most loudly by Styria, the green agricultural province in the south-east, where Steirisches Backhendl is a regional standard served with pumpkin seed oil dressing on the accompanying salad. Styrian versions traditionally use a genuinely small bird, jointed into eight pieces, and the breading is the same loose-crumb method used for Wiener Schnitzel — flour, egg, crumbs, never pressed. In older Austrian cookbooks the chicken's liver was breaded and fried alongside and tucked into the serving dish, and the whole bird arrived on a napkin-lined platter with fried parsley on top.\n\nWhat separates Backhendl from most other fried chicken traditions is that there is no marinade doing the flavour work — no buttermilk soak in the old recipes, no spice blend, no hot sauce. The chicken is salted, breaded and fried, and everything depends on the quality of the bird and the temperature of the fat. That austerity is characteristic of Austrian frying generally: the technique is meant to be visible, and anything that would mask a badly made crust is treated with suspicion. A squeeze of lemon at the table is the only correction permitted.","Backhendl is genuinely good cold, so leftovers need no rescuing: refrigerate uncovered on a rack for up to 2 days and eat straight from the fridge with pickles and bread. To eat it hot again, use a 190°C oven on a wire rack for 10–12 minutes, which drives moisture back out of the crumb; a microwave makes the coating soft and greasy within seconds. Do not freeze fried Backhendl — the crumb separates from the skin on thawing. Breaded raw joints can wait up to an hour in the fridge on a rack before frying.",[421,422,423,424],"Joints the bird properly so breast and leg both finish cooked without one drying out.","A short salt cure firms the meat and seasons it inside, which a surface sprinkle cannot do.","Frying temperature is given as a range with visual cues, since bone-in pieces need lower heat than schnitzel.","Includes the fried parsley finish that most home recipes drop and every Austrian Gasthaus keeps.",[426,427,428,429,430],"Deep, heavy pan or Dutch oven","Poultry shears or a sharp knife","Three shallow trays for breading","Wire rack","Kitchen thermometer",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},38,40,2,950,48,700,[439],"Warm Erdäpfelsalat, lemon wedges, fried parsley, and a green salad dressed with pumpkin seed oil.",[441,444,447],{"name":442,"description":443},"Steirisches Backhendl","The Styrian version, served with a green salad dressed in dark pumpkin seed oil and cider vinegar rather than potato salad.",{"name":445,"description":446},"Backhendl mit Leber","The bird's liver breaded and fried alongside the joints, as older Austrian cookbooks specify, and served tucked among the pieces.",{"name":448,"description":449},"Cold Backhendl","Deliberately fried a day ahead and eaten cold from a basket with pickles and bread — a standard Austrian picnic, not a leftover.",[451,457,460,464,470,475,479,484,489],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1.3,"chicken","small whole chicken, jointed into 8 pieces","kg","For the chicken",{"qty":434,"name":458,"unit":459,"group":456},"fine salt","tsp",{"qty":461,"ref":462,"name":463,"unit":459,"group":456},1,"black-pepper","freshly ground black pepper",{"qty":465,"ref":466,"name":467,"unit":468,"group":469},150,"flour","plain flour","g","For the breading",{"qty":471,"ref":472,"name":473,"unit":474,"group":469},3,"eggs","eggs, beaten with a splash of milk","piece",{"qty":476,"ref":477,"name":478,"unit":468,"group":469},250,"breadcrumbs","fine dry breadcrumbs",{"qty":480,"name":481,"unit":482,"group":483,"noScale":8},1.5,"lard or sunflower oil for frying","l","For frying",{"qty":461,"ref":485,"name":486,"unit":487,"group":488},"parsley","parsley sprigs, completely dry","cup","To serve",{"qty":461,"ref":490,"name":491,"unit":474,"group":488},"lemon","lemon, in wedges",[493,496,500,504,507,511,515,519],{"text":494,"title":495},"Cut the chicken into two drumsticks, two thighs, two wings and two breast pieces, cutting the breast across the bone so the pieces are of similar thickness. Season all over with the salt and pepper.","Joint and salt the chicken",{"text":497,"title":498,"timerSeconds":499},"Lay the joints on a rack set over a tray and refrigerate uncovered for at least an hour. The surface should feel tacky and dry rather than damp when you come back to it.","Dry the skin in the fridge",3600,{"tip":501,"text":502,"title":503},"Keep the thermometer in the pan. Bone-in chicken drops the temperature more than you expect when it goes in.","Pour the fat into a deep pan to a depth of about 3 cm and bring it to 160°C. A crumb dropped in should fizz steadily and rise slowly, not spit violently.","Heat the fat",{"text":505,"title":506},"Turn each piece in flour and shake off the excess, dip in the beaten egg and let it drain, then coat in breadcrumbs, tipping the tray over the top rather than pressing them on. Rest the breaded pieces for 5 minutes.","Bread the joints",{"text":508,"title":509,"timerSeconds":510},"Lower the drumsticks and thighs into the fat, keeping them in a single uncrowded layer, and fry for 14–16 minutes, turning once, until the crumb is a light even gold and a skewer at the bone runs clear.","Fry the dark meat",900,{"text":512,"title":513,"timerSeconds":514},"Lift the dark meat onto a rack in a low oven. Fry the breast pieces and wings for 10–12 minutes to the same colour — they cook faster and dry out if you treat them like legs.","Fry the breast and wings",660,{"tip":516,"text":517,"title":518},"Any water on the parsley will make the fat erupt — dry the sprigs thoroughly first.","Drop the dry parsley sprigs into the fat for about 10 seconds, standing back as they hiss, then lift them out the moment the spluttering stops and drain on paper.","Crisp the parsley",{"text":520,"title":521},"Pile all the chicken onto a warm platter, scatter the fried parsley over the top and tuck lemon wedges around the edge. Serve immediately with warm potato salad.","Serve piled high","BAHK-hen-dl",[524,528,532],{"note":525,"swap":526,"original":527},"Dark meat is far more forgiving in deep fat and stays juicy. This is what most Austrian home cooks buy when a small whole bird is not available.","Bone-in thighs and drumsticks only","Whole small chicken, jointed",{"note":529,"swap":530,"original":531},"Lard is traditional and gives a rounder flavour, but oil is cheaper for the quantity needed and performs identically at these temperatures.","Neutral high-smoke-point oil such as sunflower or rapeseed","Lard or clarified butter",{"note":533,"swap":534,"original":535},"Shop breadcrumbs are often too coarse or contain seasoning. Home-dried crumbs from stale rolls give the fine, even coat Austrian frying expects.","Dried white bread ground and sieved at home","Fine dry breadcrumbs","backhendl","Backhendl (Austrian Breaded Fried Chicken)","Backhendl","austria","Styria and Vienna",4,30,60,"medium",[546],"main",[],[453,477,472,466],[550,553,555,557],{"alt":551,"src":552},"Platter of golden breaded Austrian fried chicken pieces with crisp fried parsley and lemon wedges","\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero.jpg",{"alt":551,"src":554},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-16x9.jpg",{"alt":551,"src":556},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-1x1.jpg",{"alt":551,"src":558},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-4x3.jpg",[536,560,561,562,563,564,565],"fried chicken","styria","breaded chicken","austrian","biedermeier","deep fried","2026-08-19","dishroute-kitchen","A whole young chicken jointed, breaded like a schnitzel and fried in deep fat until the crumb shatters. Eaten hot with lemon, or cold from a picnic basket the next day.",{"en":570},"\u002Frecipe\u002Fbackhendl",{"items":572,"total":762,"page":461,"limit":831,"hasMore":832},[573,583,619,646,674,702,731,757,784,807],{"slug":536,"title":537,"shortTitle":538,"nativeName":538,"countrySlug":539,"region":540,"baseServings":541,"prepMinutes":542,"cookMinutes":542,"restMinutes":543,"difficulty":544,"course":574,"diet":575,"mainIngredients":576,"images":577,"keywords":582,"publishedAt":566,"updatedAt":566,"authorSlug":567},[546],[],[453,477,472,466],[578,579,580,581],{"alt":551,"src":552},{"alt":551,"src":554},{"alt":551,"src":556},{"alt":551,"src":558},[536,560,561,562,563,564,565],{"slug":584,"title":585,"shortTitle":586,"nativeName":586,"countrySlug":539,"region":587,"baseServings":588,"prepMinutes":589,"cookMinutes":590,"restMinutes":591,"difficulty":592,"course":593,"diet":595,"mainIngredients":598,"images":603,"keywords":613,"publishedAt":566,"updatedAt":566,"authorSlug":567},"erdapfelsalat","Erdäpfelsalat (Austrian Warm Potato Salad)","Erdäpfelsalat","Vienna and Styria",6,20,25,15,"easy",[594],"side",[596,597],"dairy-free","gluten-free",[599,600,601,602],"potato","onion","stock","vinegar",[604,607,609,611],{"alt":605,"src":606},"Bowl of Austrian warm potato salad with sliced waxy potatoes, red onion rings and chives","\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero.jpg",{"alt":605,"src":608},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-1x1.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-4x3.jpg",[584,614,615,616,617,618,561],"austrian potato salad","no mayonnaise","pumpkin seed oil","schnitzel side","vienna",{"slug":620,"title":621,"shortTitle":622,"nativeName":622,"countrySlug":539,"region":623,"baseServings":541,"prepMinutes":591,"cookMinutes":590,"restMinutes":542,"difficulty":592,"course":624,"diet":627,"mainIngredients":628,"images":630,"keywords":640,"publishedAt":566,"updatedAt":566,"authorSlug":567},"frittatensuppe","Frittatensuppe (Beef Broth with Sliced Pancakes)","Frittatensuppe","Vienna",[625,626],"soup","appetizer",[],[601,466,472,629],"milk",[631,634,636,638],{"alt":632,"src":633},"Bowl of clear Austrian beef broth with ribbons of sliced pancake and snipped chives on top","\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-1x1.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-4x3.jpg",[620,641,642,643,644,618,645],"beef broth","pancake soup","frittaten","austrian soup","starter",{"slug":647,"title":648,"shortTitle":649,"nativeName":649,"countrySlug":539,"region":650,"baseServings":541,"prepMinutes":589,"cookMinutes":589,"restMinutes":591,"difficulty":592,"course":651,"diet":653,"mainIngredients":655,"images":657,"keywords":667,"publishedAt":566,"updatedAt":566,"authorSlug":567},"kaiserschmarrn","Kaiserschmarrn (Shredded Austrian Emperor Pancake)","Kaiserschmarrn","Salzburg and Tyrol",[652,546],"dessert",[654],"vegetarian",[466,472,629,656],"raisins",[658,661,663,665],{"alt":659,"src":660},"Torn caramelised Kaiserschmarrn pancake pieces dusted with icing sugar beside dark plum compote","\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero.jpg",{"alt":659,"src":662},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-16x9.jpg",{"alt":659,"src":664},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-1x1.jpg",{"alt":659,"src":666},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-4x3.jpg",[647,668,669,670,671,672,673],"shredded pancake","austrian dessert","alpine","emperor pancake","plum compote","mehlspeise",{"slug":675,"title":676,"shortTitle":677,"nativeName":677,"countrySlug":539,"region":678,"baseServings":541,"prepMinutes":543,"cookMinutes":589,"restMinutes":542,"difficulty":679,"course":680,"diet":681,"mainIngredients":682,"images":685,"keywords":695,"publishedAt":566,"updatedAt":566,"authorSlug":567},"karntner-kasnudeln","Kärntner Kasnudeln (Carinthian Curd Cheese Dumplings)","Kärntner Kasnudeln","Carinthia","hard",[546],[654],[683,599,684,466],"quark","mint",[686,689,691,693],{"alt":687,"src":688},"Carinthian Kasnudeln half-moon dumplings with twisted rope edges in browned butter with chives","\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero.jpg",{"alt":687,"src":690},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-1x1.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-4x3.jpg",[696,697,698,699,700,701,684],"kasnudeln","carinthia","curd cheese dumplings","krendl","austrian pasta","topfen",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"countrySlug":539,"region":707,"baseServings":588,"prepMinutes":591,"cookMinutes":9,"restMinutes":708,"difficulty":592,"course":709,"diet":711,"mainIngredients":712,"images":716,"keywords":726,"publishedAt":566,"updatedAt":566,"authorSlug":567},"austrian-liptauer","Liptauer (Viennese Paprika Cheese Spread)","Liptauer","Liptauer Aufstrich","Vienna and Burgenland",240,[626,710],"snack",[654],[683,713,714,715],"paprika","capers","butter",[717,720,722,724],{"alt":718,"src":719},"Bowl of coral pink Liptauer paprika cheese spread with chives, radishes and dark rye bread","\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-1x1.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-4x3.jpg",[727,728,713,701,729,730,618],"liptauer","cheese spread","austrian appetizer","heuriger",{"slug":732,"title":733,"shortTitle":734,"nativeName":734,"countrySlug":539,"region":623,"baseServings":735,"prepMinutes":736,"cookMinutes":737,"restMinutes":708,"difficulty":679,"course":738,"diet":739,"mainIngredients":740,"images":742,"keywords":752,"publishedAt":566,"updatedAt":566,"authorSlug":567},"sachertorte","Sachertorte (Viennese Chocolate and Apricot Cake)","Sachertorte",12,45,55,[652],[654],[741,715,472,466],"apricot",[743,746,748,750],{"alt":744,"src":745},"Slice of Sachertorte showing dark sponge, apricot jam layer and glossy chocolate glaze with whipped cream","\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-1x1.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-4x3.jpg",[732,753,754,618,669,755,756],"chocolate cake","apricot jam","chocolate glaze","coffee house",{"slug":758,"title":759,"shortTitle":760,"nativeName":760,"countrySlug":539,"region":623,"baseServings":588,"prepMinutes":542,"cookMinutes":761,"restMinutes":762,"difficulty":544,"course":763,"diet":764,"mainIngredients":765,"images":770,"keywords":780,"publishedAt":566,"updatedAt":566,"authorSlug":567},"tafelspitz","Tafelspitz (Viennese Boiled Beef in 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