in

Baked Chicken with Potato and Cucumber Salad

5 from 8 votes
Prep Time 30 mins
Cook Time 50 mins
Rest Time 8 hrs
Total Time 9 hrs 20 mins
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

Salad:

  • 500 g Waxy potatoes
  • 300 g Cucumber
  • 100 g Carrot (1 large) approx.
  • 100 g Onion
  • 2 tbsp go. Chive rolls
  • 8 tbsp White wine vinegar
  • 6 tbsp Sunflower oil
  • 1,5 tbsp Sugar
  • Pepper salt

Fried chicken:

  • 500 g Chicken breasts, bigger wings, smaller legs
  • 3 Eggs
  • 3 tbsp Vegetable cream for cooking
  • Breadcrumbs as needed
  • Flour as needed
  • Pepper salt
  • 150 g Clarified butter
  • Lemon wedges for garnish

Instructions
 

Salad:

  • Peel the carrot and cook it whole with the potatoes (with the skin) in salted water until it is slightly firm to the bite. Take out the carrot, rinse the potatoes in cold water and peel them. Then cut the smaller ones in half lengthways, larger ones into thirds and then cut into approx. 4 mm thin slices. Roughly dice the carrot and place both in a larger bowl.
  • Wash the cucumber, do not peel it and dice it as big as the carrot. Peel the onion into small cubes and fold it into the potatoes together with the cucumber and chives. Mix the marinade with the vinegar, oil, pepper, salt and sugar and mix it thoroughly with the other ingredients. The salad should be prepared in the morning for the evening. So he can pull off really well. If it is used as a lunch meal, preparation the evening before would be ideal. Before serving, try again and, if necessary, add all the ingredients in the marinade.

Fried chicken:

  • Wash the chicken pieces in cold water and dry them well. If the chicken breast has skin on, peel it off. With the clubs, if possible, leave wings like that. Divide larger breast parts into 3 - 4 servings.
  • Preheat the oven to 220 ° O / bottom heat. Build a breading line. A bowl with flour, one with the eggs whisked with the cream and one with the breadcrumbs seasoned with pepper and salt. Also keep a larger baking dish ready. Blow the clarified butter in a saucepan over mild heat and pour it into the baking dish.
  • Then roll the chicken pieces in the flour first (knock off excess), then coat all around with the egg and finally roll them thoroughly in the breadcrumbs. Place the pieces in the clarified butter and put the mold on the 2nd rail from the bottom for 40 minutes in the oven. After half the baking time, turn the parts over and finish baking ..... actually that's how the original production is ..... "O-Ton GöGa" ... and he has to know, because he comes from the Upper Palatinate, and grew up with this dish ... ;-)))
  • Then serve everything with the salad and a lemon wedge and ......... let it taste ... 'n good.

Tip:

  • Whisk the leftover egg with 1 - 2 additional eggs, season a little, make scrambled eggs out of them and consume with them. So it doesn't have to be disposed of. Do not use large amounts of flour and breadcrumbs straight away, but rather top up if it is not enough. This way you can avoid disposal there too.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Feta on Couscous Salad

Espresso Cream Roll without Flour