Fried chicken pieces with salad
easy
40 mins
40 mins
Ingredients
- 3 Chicken legs (approx. 200 g each)
- 1 TABLESPOON Soy sauce
- 7-10 Tbsp grated peel and juice of 1/2 lime
- 4 TABLESPOONS Lemon juice
- 1/2 TEASPOON Honey
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 4-5 Tbsp Oil
- 2 stem(s) flat leaf parsley
- 3 (approx. 200 g) Tomatoes
- 1 small romaine lettuce
- 1/2 Batavia salad
- 1 ripe avocado
- 1 kg white frying fat
- 50 g Flour
- 2 Eggs
- 80 g Breadcrumbs
- 150 g Chinese sweet-and-sour sauce
Directions
- 1
Remove the chicken meat from the bones, wash, dab dry and cut into bite-sized pieces. Mix soy sauce, lime zest and juice. Marinate the chicken meat in it for 30 minutes. In the meantime, mix three tablespoons of lemon juice, honey, salt and pepper. Whip the oil into it. Wash the parsley, dab dry and chop.
- 2
Stir into the marinade. Clean, wash and slice the tomatoes. Clean, wash, drain and pluck salads into bite-sized pieces. Peel the avocado, cut it in half lengthwise, remove the seeds and cut the flesh into pieces. Sprinkle with remaining lemon juice. Heat the frying fat in a high pan to about 180 degrees. Meanwhile drain the meat. Turn the pieces first in flour, then in whisked egg and finally in breadcrumbs. Press the breadcrumbs slightly. Fry chicken pieces in hot fat until golden brown in portions. Let it drip off on kitchen paper. Mix the lettuce, tomatoes and avocado and arrange on four plates.
- 3
Turn the pieces first in flour, then in whisked egg and finally in breadcrumbs. Press the breadcrumbs slightly. Fry chicken pieces in hot fat until golden brown in portions. Let it drip off on kitchen paper. Mix the lettuce, tomatoes and avocado and arrange on four plates. Drizzle with the marinade. Serve the meat pieces with the marinade. Add sweet-sour sauce extra
Nutrition Facts
630 kcal
35 g
40 g
29 g
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