austrian baked chicken and lettuce // backhendl und salat

lettuce and backhendl_bearbeitet-1

there are some dishes which are so extraordinary and simple that you do not need any exciting ingredients and fancy spices. chicken, fresh lettuce, sour cream and a bit of lemon juice is all you need for this toothsome dish. the whole family will love it!

i already had backhendl with lettuce in austrian inns and it was always very delicious but homemade backhendl exceeded all expectations (maybe it is because it is a recipe of johann lafers heimatküche, maybe it is because of the good chicken and the fresh lettuce). and as you do not fry but bake them it is less work and chaos you might think.

and as fresh lettuces are in season now, the baked chicken will be perfectly accompanied by a crunchy lettuce with a refreshing sour cream dressing.

lettuce harvest_bearbeitet-1

 for 4:

2 chicken
3 eggs
cayenne pepper
100 g flour
150 g breadcrumbs
sunflower oil
2 butterhead lettuce
3 tbsp sour cream
1 tbsp white wine vinegar
3 tbsp rapeseed oil
2 lemons

wash the chicken inside and outside and dry carefully. cut the chicken in eight pieces. to do so half the breasts and the legs. remove the skin. preheat the oven to 220°C.

whisk the eggs. season the chicken with salt and cayenne pepper. first dredge the chicken in flour, then in the whisked egg and finally in the breadcrumbs. lay the chicken on a baking tray, sprinkle over some sunflower oil and bake for 30 minutes. turn them once.

clean and wash the lettuces in the meantime and dry. tear the lettuce into bite-size-pieces and put in a large bowl. combine sour cream, vinegar, rapeseed oil, salt and pepper in another bowl. combine lettuce and dressing immediately before serving.

serve the baked chicken with lemon wedges and the salad.

enjoy and “an guadn”!


für 4:

2 hühnchen
3 eier
cayenne pfeffer
100 g mehl
150 g semmelbrösel
2 kopfsalate/ häupterlsalate
3 el saure sahne/ sauerrahm
1 el weißweinessig
3 el rapsöl
2 zitronen

die hühner von innen und außen waschen und gut wieder trocknen. die hühner in je acht stücke schneiden. brust und beine jeweils halbieren. die haut entfernen und den ofen auf 220°C vorheizen.

die eier verquirlen. die hühnchenteile mit salz und cayennepfeffer würzen. dann die hühnchenteile als erstes in mehl wenden, dann im verquirlten ei und drittens in den semmelbröseln. die hühnchen auf ein backblech legen, mit etwas öl beträufeln und 30 minuten backen. währenddessen einmal wenden.

in der zwischenzeit den salat putzen, waschen und trocknen. den salat in mundgerechte stücke rupfen und in eine schüssel geben. saure sahne/ sauerrahm, essig, rapsöl, salz und pfeffer in einer kleinen schüssel mischen und direkt vor dem servieren über den salat geben.

die backhendl mt zitronenspalten und salat servieren.

a guadn!

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