Fried Chicken with Tossed Green Salad and Lingonberry Sauce
Ingredients
- 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)
Preparation steps
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.
For the lingonberry sauce: In a bowl, stir 3 tablespoons of the chicken broth with the lingonberries until smooth.
For the salad: Rinse the lettuces, shake dry and tear into bite-size pieces. Peel and finely chop onion.
For the dressing: In a bowl, stir the chives with the creme fraiche and vinegar. Season with salt and pepper to taste.
For the chicken: Finely chop the peanuts in a food processor. Separate the eggs between 2 bowls.
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.
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.
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.
