Backhendl or Wiener Backhendl (), has been a specialty of Viennese cuisine since the 18th century. It consists of prepared and spiced portions of chicken, which are breaded and crispy deep fried. Often served with a lemon wedge on the side.
Originally, the preparation of this dish has been a breaded and baked chicken, since only the Viennese upper class would have had access to fried foods.
See also
List of chicken dishes List of deep fried foods
References
Joseph Wechsberg / Holger Hofmann : Die Küche im Wiener Kaiserreich. Rowohlt, Reinbek 1979, .