AUSTRIA
I’d never heard of black pumpkin seeds before, let alone using them to coat fried chicken, but thanks to Christina, now I have!
Steirisches Backhendl, or Styrian fried chicken, is one of Austria’s most beloved traditional dishes. This golden, crispy delight has deep historical roots, particularly in the southeastern region of Styria, where it has been enjoyed for centuries. The dish embodies Austria’s rich culinary heritage, blending rural traditions with aristocratic influences.
The history of fried chicken in Austria dates back to the 18th century when it became a staple of the country’s aristocracy. Influenced by French and Italian culinary techniques, Austrian chefs refined local recipes, creating what would become known as Backhendl. During this time, frying was considered a luxurious cooking method due to the high cost of butter and lard. The dish was particularly popular among the nobility, who served it at elaborate feasts and celebrations.
However, it was in Styria that Backhendl developed its unique regional character. This part of Austria is known for its lush farmlands and high-quality poultry, making it the perfect location for a dish centered around fried chicken. The Styrian version, Steirisches Backhendl, stands out for its use of local ingredients, including the famous Styrian pumpkin seed oil, which is often drizzled over salads served alongside the dish.
Classic Steirisches Backhendl is prepared by cutting a whole chicken into pieces, seasoning it with salt and lemon juice, then coating it in flour, egg, and breadcrumbs before frying it to a crispy golden brown. Traditionally, the dish is cooked in clarified butter or lard, giving it a rich flavor and crispy texture.
One of the key elements that differentiate Styrian Backhendl from other fried chicken varieties is its pairing with fresh salads, particularly those dressed with pumpkin seed oil. This dark green, nutty-flavored oil is a Styrian specialty and adds a distinctive taste that complements the crunchy chicken. Another common accompaniment is a simple potato salad or a light cucumber salad, enhancing the dish’s balance of flavors.
Over the centuries, Steirisches Backhendl evolved from an elite dish to a beloved meal enjoyed by all Austrians. By the late 19th and early 20th centuries, it became a staple in Gasthäuser (traditional Austrian inns) and farmhouses across the region. It was often served at Sunday family gatherings, weddings, and festive celebrations, reinforcing its role as a symbol of warmth and hospitality.
Today, Backhendl remains an integral part of Austria’s culinary landscape. It is widely available in restaurants throughout the country, particularly in Styria, where locals take pride in their unique approach to this classic dish. Many traditional restaurants still prepare it using time-honored methods, ensuring that each serving maintains the authenticity of its historical roots.
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