Fried Chicken with Tossed Green Salad and Lingonberry Sauce

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Fried Chicken with Tossed Green Salad and Lingonberry Sauce
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
8 Chicken drumstick
3 Tbsps lemon juice
3 Tbsps honey
¼ tsp cayenne pepper
200 grams lingonberry (or cranberry)
100 milliliters Chicken broth
½ head Lollo rossa
½ Lettuce
100 grams lamb's lettuce
1 onion
2 Tbsps scallions
3 Tbsps Crème fraiche
3 Tbsps White vinegar
salt
freshly ground peppers
2 eggs
150 grams salted Peanuts
200 grams Pastry flour
200 milliliters Sparkling water
1 kilogram Frying oil
Chives (for garnish)
How healthy are the main ingredients?
honeycayenne pepperonionsalteggPeanuts

Preparation steps

1.

For the chicken: Remove the skin from the ends of the drumsticks. In a bowl, stir the lemon juice with the cayenne pepper and honey. Add the drumsticks to the bowl and coat thoroughly.

2.

For the lingonberry sauce: In a bowl, stir 3 tablespoons of the chicken broth with the lingonberries until smooth.

3.

For the salad: Rinse the lettuces, shake dry and tear into bite-size pieces. Peel and finely chop onion.

4.

For the dressing: In a bowl, stir the chives with the creme fraiche and vinegar. Season with salt and pepper to taste.

5.

For the chicken: Finely chop the peanuts in a food processor. Separate the eggs between 2 bowls.

6.

Stir the peanuts into the egg yolks along with 125 grams (approximately 1/2 cup) of flour and mineral water until very thick. Beat the egg whites until stiff peaks are formed and fold into the peanut mixture. 

7.

Heat the fat in a saucepan or deep fryer to 160°C (approximately 325°F). Coat the drumsticks in the batter. Cook the chicken in the oil in batches, about 10-12 minutes. Remove and drain on paper towels. Keep warm in an 130°C (approximately 265°F) oven.

8.

For serving: Toss the lettuce and onion with the salad dressing and arrange on a platter. Place the drumsticks on top and sprinkle with chives. Serve with the lingonberry sauce.