Let the potatoes simmer in well-salted water for 25-35 minutes. In the meantime, cut the fried bacon into strips. Peel and dice the onion. Cut the chives into rolls. Roast the pumpkin seeds in a small pan until they start to crack. Be careful not to get burned! Take the kernels out of the pan. Then fry the bacon in the pan without adding any oil.

Mix the vinegar, bouillon, mustard, salt and pepper together. Then add the rest of the oil. Add the bacon with the excess fat, the chopped onion and the chives.

As soon as the potatoes are soft, they must be peeled while hot and cut into slices about 1 cm thick. Put in a salad bowl. Then pour the sauce over it and stir gently. The salad now has to sit through for at least half an hour. Then add the pumpkin seed oil and pumpkin seeds before serving.

While the salad is pulling through, cut up the chicken. There are several guides to help you with this. We first cut off the chickens with a sharp, large knife and then separated the lower and thighs from each other. Then we made a straight cut in the sternum and released the breasts one by one. We then halved this widthwise again, so that one part of the chest and the other part of the chest and wings were connected. It makes sense to divide it up so that all parts have a similar cooking time.

Then build a breading line. Salt the chicken well. Then turn in the flour. Then place in the beaten eggs and finally in the breadcrumbs. Under no circumstances press the breading on. It should stay nice and relaxed. Heat the fat in a large saucepan. Bake the chicken pieces over medium heat (about 130 degrees) for 20 minutes until golden brown. Good Appetite!