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Ingredients
Crispy Fried Chicken with Rosemary Potatoes
- Ingredients
- 800 grams potatoes
- 3 Tbsps olive oil (cold pressed)
- 1 rosemary
- salt
- freshly ground peppers
- 4 Chicken breasts (600 grams)
- 4 Tbsps Pastry flour
- 2 eggs
- 100 grams Corn flakes
- Fat (for frying)
Preheat the oven to 180°C (approximately 350°F) convection.
Rinse, dry and halve or quarter the potatoes depending on the size. In a roasting pan, toss the potatoes in the olive oil then slide into the hot oven and roast until golden brown, about 30-35 minutes. Stir to coat. Meanwhile, pluck the sprigs of rosemary and add to the potatoes during the final 5 minutes of cooking. Season with salt and pepper.
Cut the chicken breasts in half crosswise to make 8 pieces. In a dish, mix the flour with salt and pepper. In a separate dish, beat the eggs. Crush the cereal slightly and place in another dish. Dip the chicken in the flour, then the eggs and finally turn in the cornflakes, pressing to adhere. In a large skillet, cook the chicken in batches until golden brown, about 5 minutes fry. Drain on paper towels and serve with the potatoes and a fresh salad.