Delicious South German Baked Chicken (Backhaenel) Recipe

Our easy-to-follow South German Baked Chicken recipe has been tested and perfected throughout the years. Whether you’re a professional chef or an amateur cook, our delicious chicken recipe is sure to please. It’s simple to make, delicious, and extremely versatile.

This recipe is a classic from the South German region of Backhaus. The secret to its success is the use of a simple but effective marinade, which infuses the chicken with a delicious flavor while keeping it moist and tender.

Simple and easy to make, this baked chicken recipe is perfect for when you don’t have time to cook.

The best part about this recipe? It takes just 30 minutes from start to finish! If you have a little time in the morning, this will be the perfect dish for your family to enjoy together.

Baked Spring Chicken in South Germany style, (Backhaenel)

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Ingredients

  

• 2 tbsp Butter
• 3.3 Pound Chicken
• 1/2 tbsp Salt

Instructions

 

• The chickens should be about 6 or 8 weeks old; after plucking and washing, hold them in hot water for a minute, then in cold water, and with a sharp knife divide them lengthwise into two pieces, take out the backbone and cut each half in two sideways, thus dividing the chicken into quarters.
•  Sprinkle with fine salt and turn in flour, dip in eggs beaten with water, then turn in bread crumbs which can be used, if preferred, with Parmesan cheese, and immediately bake in plenty of lard which must not be too hot, to a light brown. 8 pieces can be put into the hot lard at a time, moving the pan gently to prevent scorching. Only about 4 minutes are necessary to bake the chickens nicely and give them a good color.
• Drain off the fat by laying the pieces on bread slices until all are done, and lightly brown a handful of fresh parsley, which has been washed and dried in a cloth, in some lard, but to prevent overheating the pan should first be taken from the fire.
• Then serve the chicken on a warmed platter and garnish with the parsley, which has been sprinkled with a little salt; lay a little bunch of fresh parsley on the meat.