John Myers
Contents
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Ingredients
Styrian style fried chicken:
- Vegetable oil for deep-frying
- 1 Pc. Styrian chicken
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Cayenne pepper
- 5 tbsp Flour
- 3 Pc. Eggs
- 5 tbsp Breadcrumbs
Vogerl potato salad:
- 2 Pc. Potatoes big, greasy
- 500 ml Vegetable broth
- Salt
- 1 Pc. Onion
- 50 g Bacon
- 2 tbsp Vegetable oil
- 100 g Lamb's lettuce
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Pumpkin seed oil
- 1 tsp Mustard
- Salt
- Pepper
- 1 Pc. Organic lemon
- 1 Pc. Leaf parsley stems
Instructions
- Cut the chicken up, leaving the bones on the pieces of meat. Season with salt, pepper and cayenne pepper. Pull the pieces one after the other through the flour, egg and breadcrumbs and fry them in deep fat or in the deep fryer until crispy.
- Peel the potato and cut into slices. Cook directly in well-salted vegetable stock for about 12 minutes.
- Peel and dice the onion, dice the bacon and fry both in a pan with a little vegetable oil.
- Clean the lettuce.
- Remove the cooked potatoes from the broth. Season the broth with apple cider vinegar, pumpkin seed oil, mustard, salt and pepper and mix separately the bird salad and potato salad.
- Arrange the potato salad on the side of a plate, topped with some bird salad. Top with the crispy bacon onion mixture. Next to it, place the chicken pieces and add a slice of organic lemon to the side. Decorate them with a leaf of parsley.
- Image rights: Wiese Genuss
Nutrition
Serving: 100gCalories: 208kcalCarbohydrates: 19.9gProtein: 4gFat: 12.5g
