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 had been a breaded and baked chicken, since only the Viennese upper class would 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, . Austrian cuisine Fried chicken Chicken dishes