|2 tsp||Lemon juice|
|50 g||Wheat Flour Type 405|
|6 tbsp||Breadcrumbs flour|
For Back Hendl chicken it is best to use a fleshy chicken. Remove offal and fat from chicken. Rinse with water and dry. Chicken wings with a kitchen scissors cut off. Cut off the clubs with a knife. Divide breast meat through a sharp incision along chest leg. Cut through the soft bone with scissors. Remove both breast halves and halve crosswise. Skin the chest and legs. Cut the inner side of the legs towards the bone to allow them to cook better. Use the back for a broth. Season chicken with salt and sprinkle with lemon juice. For Back Hendl turn all parts in flour, then in whisked egg and finally in breadcrumbs flour. Preheat deep fryer to 180° C. Fry the Back Hendl in portions. Once the parts are light brown, reduce the temperature so that the baking chicken does not get too dark, but the meat can cook inside sufficiently long. Bake legs for 10 minutes, drain on paper. Bake breast parts for 5 minutes and drain. Deep fry parsley for 1 minute, drain and serve with baking chicken.
Servings: 3, Difficulty:
Preparation time: 45 minutes, Total duration: 45 minutes