Baking chicken

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Skin chicken parts and salt well. Spread flour and breadcrumbs separately on 2 plates. Whisk eggs with milk on a third plate. Spread the french fries on a baking tray. Bake in the preheated oven (electric cooker: 225 °C/ gas: level 4) for about 20 minutes until golden brown.

2. 2

   In the meantime, heat oil to approx. 175 °C, turn chicken parts in flour, pull through the egg milk and turn in breadcrumbs. Put the chicken parts into the hot fat, fry the thighs for 10-12 minutes, the breast for 8-10 minutes until golden brown. Wash lettuce, drain, clean and pluck into bite-sized pieces. Wash cucumber, cut into thin slices. Wash tomatoes, drain and cut in half. For the vinaigrette, whisk vinegar, mustard, salt and pepper. Gradually fold in the oil. Wash the chives, dab dry, cut into small rolls and stir into the vinaigrette. Pour the vinaigrette over the salad ingredients and mix well. Drain the baked chicken well on kitchen paper, salt the French fries.

3. 3

   For the vinaigrette, whisk vinegar, mustard, salt and pepper. Gradually fold in the oil. Wash the chives, dab dry, cut into small rolls and stir into the vinaigrette. Pour the vinaigrette over the salad ingredients and mix well. Drain the baked chicken well on kitchen paper, salt the French fries. Arrange chicken pieces on a plate with lemon squares, parsley and French fries. Add salad and ketchup extra

Nutrition Facts

KCAL
1040 kcal

CARBS
67 g

FATS
60 g

PROTEINS
56 g