← All recipes

🍽️ Crispy Fried Chicken with Potato Salad

735 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• salt
• 1 onion
• 150 ml meat broth
• 5 tbsp wine vinegar
• 1 tsp hot mustard
• 4 tbsp vegetable oil
• 2 tbsp chive rings
• pepper (from the mill)
• 1 chicken (kitchen-ready, approx. 1.2 kg)
• 2 eggs
• 1 pinch paprika powder
• 50 g flour
• 100 g breadcrumbs
• fat (for frying)

Instructions

1. 1. Wash the potatoes and cook them in salted water for about 25 minutes until tender. Drain the water, let the potatoes steam dry for a moment, peel them, and slice them. Peel the onion and dice it finely.
2. 2. Bring the broth and vinegar to a boil. Add the onions, salt, pepper, and mustard, then pour the mixture over the potato slices. Let the salad sit for about 15 minutes. Then stir in the oil, fold in the chives, and adjust the seasoning to taste.
3. 3. Wash the chicken, pat it dry, and cut it into eight pieces. Remove the skin. Whisk the eggs with salt, pepper, and paprika powder. Place the flour and breadcrumbs on separate plates.
4. 4. Coat the chicken pieces first in the flour, then in the egg mixture, and finally in the breadcrumbs. Fry them in batches in hot oil for 10 to 12 minutes until golden brown. Remove them, let them drain on kitchen paper, and serve them together with the potato salad.

Nutrition per serving

• kcal: 735
• Protein: 70 g · Fett/Fat: 23 g · Carbs: 60 g