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Wiener Backhendl

Chicken pieces coated in flour, beaten egg and dry bread crumbs, then fried in deep hot lard.

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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Wiener Backhendl

Timeabout 15 minutes

Ingredients

Directions

Prepare

  1. Lightly salt the chicken.

  2. Dredge the chicken first in flour.

  3. Dredge the chicken in eggs beaten with salt.

  4. Dredge the chicken finally in bread crumbs.

  5. Press the crumbs firmly onto the chicken with the palm of the hand and shake off the excess.

Fry

  1. Fry quickly in hot lard deep enough for the chicken to swim, so a good crust forms.

  2. Lower the flame and continue frying about 15 minutes or until the chicken is done.

Nutrition, whole recipe (rough)

698Calories
50 gProtein
10 gFat
96 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Egg1 large egg (50g)78
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + breadtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Chicken + flourtop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Forms the main body of the dish and cooks through during frying.
Flour
Gives the first coating a dry surface so the egg layer can cling.
Eggs
Bind the crumb coating to the chicken and help it set into a crust.
Bread crumbs
Form the crisp, golden outer crust when fried in hot lard.

The step that matters

Pressing the crumbs and frying in hot lard. Firm pressing helps the crumbs stay attached, and starting in deep, hot lard quickly sets the coating into a crust. Loose crumbs or lard that is not hot enough can leave the coating soggy or falling off.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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