Deep Fried Chicken with Homemade Potato Salad

Traditional fried chicken from Austria, often referred to as "Styrian fried chicken" (variant: Styrian fried chicken salad). Is baked with or - as I prefer - without the skin. Chicken breasts, fillets, thighs and thighs are used. The legs provide juicier meat, while children prefer the breast meat. Traditionally, potato salad is served with it, and in season a potato and lamb's lettuce is served

Boil and peel the potatoes, cut into not too thin slices. Add the chopped / sliced ​​onion

Mix some vinegar, the chopped cucumber, some stock (approx. 100ml) and the mustard (insider tip from Grandma Maria: use some "water" from the pickle jar instead of the vinegar or just to refine it!).

Stir in the "dressing" into the potatoes and onions, add chopped parsley, season with vinegar, broth and salt / pepper. Make sure that the salad is a bit bulky, this is the ideal consistency for a good Austrian potato salad

Wash and clean the meat and remove the skin if necessary. Salt and pepper. Bread in a classic breading line (flour - whisked egg with a dash of milk - breadcrumbs).

Heat the butter lard and oil (half and half) in a pan, about 2 fingers wide / thick. Bake the fried chicken until crispy, golden brown, then dab off the excess fat with kitchen foil / crepe.

Serve the chicken with fresh lemon wedges. The salad is sprinkled with fresh cress.