Fried chicken with potato and watercress salad

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook in boiling water for 15-20 minutes. Meanwhile, mix the stock, vinegar, pumpkin seed oil and olive oil. Season with salt and pepper. Drain the potatoes, rinse them under cold water and remove the skin. Halve potatoes if necessary. Mix warm potatoes and marinade.

2. 2

   Put flour and breadcrumbs separately in deep plates. Beat the eggs in a deep plate and season with salt and pepper. Wash the chicken parts and pat dry. Turn first in flour, then in egg and then in breadcrumbs. Heat frying fat in a deep fryer or in a wide pot to 180 °C. First bake the legs for 15-20 minutes, then the fillets for about 10 minutes. Turn them in between and finally test them with a wooden skewer. When the meat juice is clear, the poultry is cooked. Keep the finished pieces warm. Clean and wash the watercress, dab dry, put some stems aside for garnishing and cut into bite-sized pieces. Mix the watercress with the potatoes.

3. 3

   First bake the legs for 15-20 minutes, then the fillets for about 10 minutes. Turn them in between and finally test them with a wooden skewer. When the meat juice is clear, the poultry is cooked. Keep the finished pieces warm. Clean and wash the watercress, dab dry, put some stems aside for garnishing and cut into bite-sized pieces. Mix the watercress with the potatoes. Serve fried chicken with salad. Garnish with watercress, chopped lemon peel, pumpkin seed oil and pink berries

Nutrition Facts

KCAL
930 kcal

CARBS
46 g

FATS
50 g

PROTEINS
71 g