Crispy Chicken Drumsticks with Potato Yogurt Salad
Ingredients
- Ingredients
- 400 grams waxy potatoes
- salt
- 4 ripe Tomatoes
- 150 grams cooked ham
- 4 scallions
- 400 grams Natural yogurt
- 1 Tbsp lemon juice
- 1 Tbsp chopped Dill
- freshly ground peppers
- sugar
- 8 small Chicken legs (ready to cook)
- Pastry flour (to work)
- 1 beaten egg
- 200 grams Corn flakes (unsweetened)
- 100 milliliters vegetable oil
Preparation steps
Rinse the potatoes and cook for 20-25 minutes in boiling salted water.
Rinse the tomatoes, remove the stalks, and cut into wedges. Cut the ham into strips. Rinse the scallions, shake dry, and cut into rings.
Drain the cooked potatoes, rinse with cold water, peel and cut into slices. Mix the yoghurt with the lemon juice, dill and sugar, and season with salt and pepper. Add the tomatoes, scallions and potatoes, and mix well.
Rinse the chicken drumsticks, pat dry, and season with salt and pepper. Coat the drumsticks first with the flour, then dip into the beaten egg, and finally coat with the cornflakes.
Fry the coated drumsticks in a pan with hot oil until golden brown. Remove, drain on a paper towel and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 5-10 minutes.
Spread the potato yogurt salad in 4 plates and serve with 2 chicken drumsticks each.
