Fried Chicken with Potato Salad
- For the potato salad
- 750 grams waxy potatoes
- 1 onion
- 1 teaspoon Mustard
- freshly ground peppers
- 250 milliliters Beef broth
- 4 tablespoons White vinegar
- 6 tablespoons vegetable oil
- ½ Cucumber
- 1 bunch parsley
For the potato salad: Cook potatoes with skins, quickly peel and cut into slices.
Peel onion, dice and add to potatoes along with mustard, salt and pepper, vinegar and broth. Mix well until consistency is almost mushy (some liquid may remain) then stir in oil.
Rinse cucumber well, peel if necessary, plane and mix into potato salad. Finely chop parsley and add in. Let potato salad rest and season before serving.
For the fried chicken: Rinse chicken, pat dry, cut in half, divide into breasts and legs and remove skin.
Season chicken pieces with paprika, salt and pepper.
Add enough cooking oil to large skillet (or saucepan) that chicken pieces can float.
Spread flour, eggs and breadcrumbs on separate plates. Roll chicken pieces in flour, then egg and finally breadcrumbs.
Deep-fry chicken pieces in hot fat for about 12 minutes, remove, drain briefly and quickly serve with potato salad.