A classic of Austrian tavern culture from Styria
If you are looking for the perfect wine to accompany a real Styrian fried chicken, the focus is on crispiness and juiciness. The theme of wine and food is defined here by the golden-brown breading, the meat baked in lard and the fine texture of the chicken skin. A traditional fried chicken requires an accompaniment that breaks through the fatty structure of the lard with lively freshness and emphasizes the fine roasted aromas of the breading. The challenge for every sommelier is to balance the richness of the fried meat in such a way that the palate is neutralized again after each bite. It is a culinary experience that thrives on the balance between the hearty crust and the tender meat structure, with the regional origin of the wine often creating the most harmonious bridge. Styria offers the ideal conditions for perfecting the liaison between down-to-earthness and elegance on the plate and in the glass, delighting connoisseurs with a harmonious overall concept.
Ideal wine accompaniment: Welschriesling Südsteiermark DAC (Styria, Austria)
A Welschriesling Südsteiermark DAC is the ideal answer to Styrian fried chicken (chicken pieces with skin baked in lard until golden brown). This wine is known for its tangy acidity and animating freshness, which makes it the predestined partner for dishes fried in fat. On the nose, the Welschriesling develops classic aromas of green apple, citrus fruit and a fine meadow herb note, which corresponds wonderfully with the scent of the fresh breadcrumbs. As the fried chicken has a certain heaviness due to the skin and lard, the firm structure and lively acidity of this wine are needed to create a harmonious balance on the palate. The wine acts as a natural cleanser, elegantly paring the fat and sensitizing the taste buds for the next bite. It is a regional pairing par excellence, with the clear fruit and uncomplicated nature of the wine emphasizing the honest, rustic quality of the chicken and providing a light-footed, refreshing finish that perfectly reflects the Styrian joie de vivre.
Further wine recommendations for this dish
Sauvignon Blanc Südsteiermark DAC (Styria, Austria)
A Sauvignon Blanc Südsteiermark DAC has an aromatic intensity that goes perfectly with the spicy components of a well-seasoned fried chicken. This wine captivates with notes of gooseberry, paprika and freshly cut grass, creating an exciting contrast to the roasted aromas of the golden yellow crust. The pronounced minerality and racy acidity are strong enough to stand up to the texture of the meat and the fat baked in the lard. It’s a very precise wine pairing that provides clarity and works particularly well when the chicken is served with a squeeze of fresh lemon. The aromatic depth of the Sauvignon brings out the subtle nuances of the poultry and ensures a long-lasting, invigorating taste experience at the highest level.
Morillon Südsteiermark DAC (Styria, Austria)
Those looking for a slightly fuller-bodied yet fresh accompaniment will find an ideal partner in Morillon, as Chardonnay is known in Styria. A Morillon Südsteiermark DAC often offers a creamy texture and aromas of ripe apples and melons, which harmonize wonderfully with the juiciness of the chicken meat under the crispy skin. Despite its substance, the wine retains a Styrian freshness that does not weigh down the dish. It is a stylish choice for connoisseurs who prefer a smooth pairing, with the wine acting as a structural backbone and gently framing the butteriness of the breading. The fine nuttiness on the finish also corresponds excellently with the flour of the breadcrumbs baked in lard and ensures a round, full-bodied finish.
Grüner Veltliner Weinviertel DAC (Lower Austria, Austria)
A Grüner Veltliner Weinviertel DAC adds a spicy component with its characteristic pepper, which takes fried chicken to a whole new level. The aromas of white pepper and pome fruit perfectly complement the savory spiciness of the breading. Thanks to its taut acid structure and mineral vein, this wine effortlessly absorbs the richness of the dish. It is an impressive wine accompaniment for anyone who loves to play with Austrian classics. The spicy freshness of the Veltliner ensures that the combination never seems boring, but instead continuously challenges and rewards the taste buds. The wine acts as a dynamic counterpart here, perfectly balancing and refining the rustic side of the dish with an elegant sharpness and freshness.
Rheinhessen Riesling QbA (Rheinhessen, Germany)
A dry Riesling from Rheinhessen is an exciting international alternative that impresses with its fine fruity acidity. The nose reveals peach and apricot, which builds a charming fruit bridge to the crispy crust. The vibrant acidity of the Riesling literally cuts through the fat structure of the lard, leaving a clean, refreshing mouthfeel. Anyone looking for a wine recommendation that impresses with its precision and lively drinking flow will be delighted by this combination. The mineral notes of the Rhine-Hessian soil give the Backhendl a modern lightness. It is an excellent example of how German Riesling culture and Austrian frying tradition can merge into a harmonious work of art in which the fruit playfully balances out the heaviness of the dish.
Sancerre AOC (Loire, France)
A Sancerre AOC based on Sauvignon Blanc brings an aristocratic elegance to the pairing that enhances the simple pub dish. The chalky minerality and flint and citrus aromas offer a cool, clear counterpoint to the warmth and fattiness of the fried chicken. The fine acidity of the Sancerre is extremely elegant on the palate and creates a feeling of purity. It is a sophisticated wine pairing for connoisseurs who appreciate contrasts and want to enjoy fried chicken in a sophisticated context. The aristocratic restraint of the wine leaves enough room for the intrinsic flavor of the high-quality corn-fed chicken, while the mineral structure ensures an impressive length that perfectly integrates the hearty aroma of the breadcrumbs into the overall experience.
The recipe:
Styrian fried chicken (golden-brown baked chicken pieces)
Cooking utensils
- 1 Large, deep pan
- 1 Three flat plates for the breading line
- 1 Carving knife
- 1 Poultry shears
- 1 Kitchen paper for draining
Ingredients
- 1 fresh organic chicken approx. 1.2 kg
- 3 Eggs
- 150 g coarse-grained flour
- 200 g fine breadcrumbs
- Salt
- 500 g Pork lard for baking
- 1 Lemon
- Fresh parsley to garnish
Preparation
PREPARATION:
- Rinse the chicken under cold water and pat dry.
- Cut into 8 pieces with poultry shears (halve the wings, legs and breasts).
- Be sure to leave the skin on the meat.
- Salt all parts generously.
- Whisk the eggs in a bowl.
- Put the flour and breadcrumbs in separate plates.
COOKING STEPS:
- First turn the chicken pieces in the flour and tap off the excess flour.
- Then pass through the beaten egg.
- Finally, coat in the breadcrumbs and press down lightly.
- Heat the lard in a frying pan (approx. 160 to 170 degrees).
- Carefully place the chicken pieces in the hot fat.
- Gently swirl the pan repeatedly during baking.
- Bake the chicken for approx. 12 to 15 minutes until golden brown, turning once.
- Fry the parsley briefly in the hot fat.
- Drain the finished fried chicken well on kitchen paper.
DIRECTIONS:
- Arrange the crispy chicken pieces on a preheated plate.
- Garnish with the lemon wedges and fried parsley.
- Serve traditionally in a basket or on a flat plate.
- Serve immediately while the breading is still hot and crispy.
SUPPLEMENTS:
- Styrian potato and lamb’s lettuce salad with pumpkin seed oil
- Cranberry jam
- Parsley potatoes
