Fried Chicken with Potato Salad

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Fried Chicken with Potato Salad
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
For the potato salad
750 grams waxy potatoes
1 onion
1 teaspoon Mustard
salt
freshly ground peppers
250 milliliters Beef broth
4 tablespoons White vinegar
6 tablespoons 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.