Fried chicken with chips and salad

Name: Fried chicken with chips and salad
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1600 g); 2 TEASPOONS + some salt; 1/2 TEASPOON + some pepper; 1/2-1 TEASPOON Cayenne pepper; 2 TEASPOONS Sweet peppers; 5 TABLESPOONS Olive oil; 1 kg waxy potatoes; 1 l oil for frying; 2 Mini roman salads (à approx. 200 g); 1 collar Radishes; 4 TABLESPOONS Herb Vinegar; 7-10 Tbsp Sugar; 1/2 TEASPOON Caraway seeds

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1600 g)
2 TEASPOONS + some salt
1/2 TEASPOON + some pepper
1/2-1 TEASPOON Cayenne pepper
2 TEASPOONS Sweet peppers
5 TABLESPOONS Olive oil
1 kg waxy potatoes
1 l oil for frying
2 Mini roman salads (à approx. 200 g)
1 collar Radishes
4 TABLESPOONS Herb Vinegar
7-10 Tbsp Sugar
1/2 TEASPOON Caraway seeds

Directions

1
Wash the chicken, pat dry. Mix salt, pepper, cayenne pepper and paprika. Season the chicken evenly all around. Brush with 2 tablespoons of olive oil and cook in a flat roasting pan or a fat pan of the oven in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 90 minutes.
2
Peel and wash the potatoes, cut them into french fries and rub them dry in a clean tea towel. Heat the frying oil and fry the chips in portions for approx. 4 minutes. Take out with a skimmer, let the oil drip off.
3
Clean, wash, spin dry and tear lettuce into large pieces. Radishes clean, wash and cut into slices. Season vinegar with salt, pepper and sugar, fold in 3 tablespoons of olive oil.
4
Heat the frying oil again. Fry the chips in portions for 3-5 minutes until golden brown. Take out and keep warm. Crush caraway seeds in a mortar. Take chicken out of the oven and divide into 8 pieces.
5
Season chips with spice mixture and caraway. Arrange chicken, chips and salad on plates. Drizzle some vinaigrette over the salad.