🍽️ Crispy Fried Chicken on Warm Potato Salad

Name: Crispy Fried Chicken on Warm Potato Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g firm-cooking potatoes; salt; 1 onion; 125 ml meat broth; 3 tbsp wine vinegar; 1 tsp hot mustard; 1 cucumber; 4 tbsp vegetable oil; pepper (from the mill); 4 chicken drumsticks; 2 eggs; salt; pepper (from the mill); a pinch paprika powder; 50 g flour; 150 g breadcrumbs; fat (for frying); lemon wedges (for garnish)

766 kcal · 30 min · 4 servings

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Ingredients

600 g firm-cooking potatoes
salt
1 onion
125 ml meat broth
3 tbsp wine vinegar
1 tsp hot mustard
1 cucumber
4 tbsp vegetable oil
pepper (from the mill)
4 chicken drumsticks
2 eggs
salt
pepper (from the mill)
a pinch paprika powder
50 g flour
150 g breadcrumbs
fat (for frying)
lemon wedges (for garnish)

Instructions

1. Wash the potatoes thoroughly.
2. Cook the potatoes in salted water for about 30 minutes until tender.
3. Let the potatoes drain and let them steam dry for a moment.
4. Peel the cooled potatoes.
5. Slice the potatoes into thick rounds.
6. Peel the onion.
7. Dice the onion finely.
8. Bring the broth and vinegar to a boil in a pot.
9. Add the diced onion, salt, pepper, and mustard to the hot liquid.
10. Pour the mixture immediately over the potato slices.
11. Let the salad sit for about 20 minutes to let the flavors infuse.
12. Wash the chicken drumsticks.
13. Pat the meat dry with kitchen paper.
14. Separate the chicken drumsticks into two pieces at the joint.
15. Optionally remove the skin from the chicken.
16. Whisk the eggs with salt, pepper, and paprika powder.
17. Spread the flour on a plate.
18. Spread the egg mixture on a second plate.
19. Spread the breadcrumbs on a third plate.
20. Coat the chicken pieces first in the flour.
21. Dip the floured pieces next into the egg mixture.
22. Press the chicken pieces finally into the breadcrumbs until fully coated.
23. Heat oil in a pan or pot.
24. Fry the chicken pieces in batches in the hot oil.
25. Cook the chicken for 10 to 12 minutes until golden brown.
26. Remove the chicken from the oil.
27. Let the chicken drain on kitchen paper.
28. Peel the cucumber.
29. Slice the cucumber or grate it finely.
30. Add the cucumber and oil to the potato salad.
31. Mix everything well together.
32. Season the salad with vinegar, salt, and pepper to taste.
33. Place the fried chicken on top of the potato salad.
34. Serve the dish immediately.

Nutrition per serving

kcal: 766
Protein: 40 g · Fett/Fat: 38 g · Carbs: 64 g