Fried chicken with potato salad

Ingredients for 2 servings:

• 600 g potatoes, waxy
• 1 tsp salt
• 1 onion(s)
• 2 tbsp white wine vinegar
• 120 ml vegetable stock
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch(s) of sugar
• 1 tsp mustard, hot
• 2 tbsp rapeseed oil
• 2 chicken thighs, boneless (Pollo Fino)
• 1 pinch of salt
• 1 pinch of pepper
• 40 g flour
• 1 large egg(s)
• 40 g panko
• 50 g coconut oil
• 2 lemon wedges
• some parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

For the potato salad, wash the potatoes and boil in salted water for about 25 minutes, drain well, and let them steam off briefly. Then peel them and slice them into a bowl. Peel and finely dice the onion. Bring the stock to a boil and add the onions. Add the stock mixture to the potatoes, add the vinegar and rapeseed oil, season with salt, pepper, mustard, and sugar, mix well, and let it stand. Season the Pollo Fino with salt and pepper to taste. Prepare the breading station. Put the flour in a bowl, mix the egg, salt, and pepper, and place in a suitable bowl. Finally, add panko to a bowl. Toss the meat one at a time in the breading. Heat a large pan, add the coconut oil, and fry the fried chicken over medium heat for about 5 minutes per side, depending on the thickness, until golden brown. Remove the fried chicken and drain on kitchen paper. Mix the potato salad, season to taste, and serve with the fried chicken. Optionally garnish with some fresh parsley and lemon wedges.