| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 35g | 7g | 30g |
| sugars | fibre | protein | salt |
| 2g | 2g | 40g | 2.5g |
Why I Love German Backhendl mit Sardellenmayonnaise
There’s a comforting allure to a well-prepared plate of Backhendl mit Sardellenmayonnaise. For someone like me who grew up with the rich Creole flavors of Louisiana and the refined touch of French cuisine, this recipe is a charming European twist that perfectly merges tradition with modern tastes.
Backhendl, or fried chicken, is a classic Austrian dish that has a special place in many hearts, much like fried chicken does in Southern cooking. Adding the Sardellenmayonnaise (anchovy mayonnaise) elevates the dish to a gourmet level. It’s a divine combination that captures the crunchiness of fried chicken with a creamy, umami-rich sauce that makes every bite unforgettable. This image gives you a peek at what awaits: 
From My Kitchen to Yours
This recipe takes me back to the time when I lived in Europe and deepened my culinary repertoire. Each time I make Backhendl mit Sardellenmayonnaise, it feels like revisiting a beloved old friend. The balance of flavors here is something that truly resonates with me. There’s an art to getting the chicken perfectly crispy without being greasy, and the mayonnaise—bursting with briny anchovy flavor and tangy mustard—adds a zesty contrast that’s utterly satisfying.
Complementary Dishes and Inspirations
This recipe pairs wonderfully with a crisp green salad or something more robust like a warm potato salad, reminiscent of traditional German potato salad. The creamy texture and slight saltiness of the Sardellenmayonnaise can also complement other fried dishes, should you want to mix things up a bit.
I must give a nod to Chef Wolfgang Puck, whose innovative take on Austrian cuisine often inspires me. While researching traditional European recipes, Puck’s unique fusion approach gave me the spark to marry classic Backhendl with an intensely flavorful Sardellenmayonnaise.
What You’ll Need
- 6 boneless, skinless chicken breasts
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 large eggs
- 2 cups plain breadcrumbs
- 1 cup grated Parmesan cheese
- Vegetable oil (for frying)
- 1 cup mayonnaise
- 4 anchovy fillets, finely chopped
- 1 tablespoon capers, rinsed and chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Lemon wedges (for serving)
- Fresh parsley, chopped (for garnish)
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Method
Step One: Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet, gently pound each chicken breast to an even thickness of about 1/2 inch.
Step Two: Set Up the Breading Station
Set up three shallow dishes. In the first dish, mix the all-purpose flour, 2 teaspoons of salt, and 1 teaspoon of black pepper. In the second dish, beat the eggs. In the third dish, combine the plain breadcrumbs and grated Parmesan cheese.
Step Three: Bread the Chicken
Dredge each chicken breast in the flour mixture, shaking off any excess. Then dip into the beaten eggs, allowing any excess to drip off. Finally, coat each chicken breast in the breadcrumb-cheese mixture, pressing down to ensure the breadcrumbs adhere well.
Step Four: Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat until shimmering. Working in batches, fry the breaded chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
Step Five: Make the Sardellenmayonnaise
In a small bowl, combine the mayonnaise, finely chopped anchovy fillets, chopped capers, Dijon mustard, and lemon juice. Mix until well combined. Season with salt and pepper to taste.
Step Six: Serve
Serve the fried chicken breasts with a generous dollop of sardellenmayonnaise on the side. Garnish with lemon wedges and chopped fresh parsley. Enjoy!
