Fried Chicken with Vogerl Potato Salad (Marianne and Michael)

Spread the love

Fried Chicken with Vogerl Potato Salad (Marianne and Michael)

The perfect fried chicken with vogerl potato salad (marianne and michael) recipe with a picture and simple step-by-step instructions.

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 (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 branches
  1. 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.
  2. Peel the potato and cut into slices. Cook directly in well-salted vegetable stock for about 12 minutes.
  3. Peel and dice the onion, dice the bacon and fry both in a pan with a little vegetable oil.
  4. Clean the lettuce.
  5. 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.
  6. 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.
  7. Image rights: Wiese Genuss
fried chicken with vogerl potato salad (marianne and michael)

Facebook Comments

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Your email address will not be published.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 *

Cheese Soufflé with Walnut and Pear (Luca Hänni)

Ravani (Greek Semolina Cake) with Fig and Watermelon (Chryssanthi Kavazi)