Fried Chicken with Potato Salad

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Fried Chicken with Potato Salad
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
709
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie709 cal.(34 %)
Protein68 g(69 %)
Fat30 g(26 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E17.1 mg(143 %)
Vitamin K44.6 μg(74 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin42.5 mg(354 %)
Vitamin B₆1.7 mg(121 %)
Folate92 μg(31 %)
Pantothenic acid3.5 mg(58 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C49 mg(52 %)
Potassium1,610 mg(40 %)
Calcium100 mg(10 %)
Magnesium128 mg(43 %)
Iron5.5 mg(37 %)
Iodine13 μg(7 %)
Zinc4.1 mg(51 %)
Saturated fatty acids4.1 g
Uric acid499 mg
Cholesterol264 mg
Complete sugar4 g

Ingredients

for
4
For the potato salad
750 grams waxy potatoes
1 onion
1 tsp Mustard
salt
freshly ground peppers
250 milliliters Beef broth
4 Tbsps White vinegar
6 Tbsps vegetable oil
½ Cucumber
1 bunch parsley
For the fried chicken
1 chicken
ground paprika
salt
peppers
Pastry flour (for breading)
2 eggs
breadcrumbs (for breading)
vegetable oil (or butter for frying)
How healthy are the main ingredients?
potatoparsleyMustardonionsaltCucumber

Preparation steps

1.

For the potato salad: Cook potatoes with skins, quickly peel and cut into slices.

2.

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.

3.

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.

4.

For the fried chicken: Rinse chicken, pat dry, cut in half, divide into breasts and legs and remove skin.

5.

Season chicken pieces with paprika, salt and pepper.

6.

Add enough cooking oil to large skillet (or saucepan) that chicken pieces can float.

7.

Spread flour, eggs and breadcrumbs on separate plates. Roll chicken pieces in flour, then egg and finally breadcrumbs.

8.

Deep-fry chicken pieces in hot fat for about 12 minutes, remove, drain briefly and quickly serve with potato salad.