Fried chicken with bacon potato salad

AUTHOR
Harley Romero
DIFFICULTY
not easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1 kg waxy potatoes (e.g. Linda)
  • 1 Onion
  • 100 g streaky smoked bacon
  • 4 TABLESPOONS Rapeseed oil
  • 5 TABLESPOONS White wine vinegar
  • 1⁄2 Tsp Vegetable broth (instant)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 1 (approx. 1.2 kg) ready-to-cook chicken
  • 2-3 TABLESPOONS Lemon juice
  • 3 Eggs (Gr. M)
  • 100 g Flour
  • 150 g Breadcrumbs
  • 1 kg Frying fat (e.g. Palmin)
  • baking paper

Directions

  1. 1

    For the potato salad, wash the potatoes thoroughly. Cover with skin and cook in boiling water for about 20 minutes. In the meantime peel and finely dice the onion. Cut off the rind from the bacon. Finely dice the bacon.

  2. 2

    Drain the potatoes, rinse with cold water, skewer on a cake fork and peel off the skin. Let the potatoes cool down and cut them into slices of about 1⁄2 cm thickness.

  3. 3

    Fry the bacon in a pan without oil until crispy. Add oil to the bacon in the pan. Add onion and steam for about 2 minutes. Deglaze with 100 ml water and vinegar. Simmer for 1-2 minutes. Stir in stock.

  4. 4

    Season with salt, pepper and sugar. Pour hot broth marinade over the potatoes and fold in. Leave to stand for at least 1 hour.

  5. 5

    For the fried chicken, wash chicken thoroughly inside and out under cold running water, drain and pat dry with kitchen paper. Cut the chicken into about 12 pieces. First cut off the wings and legs with a pair of poultry shears.

  6. 6

    Clubs in the joint again halve. Then place the chicken on its back and cut it open parallel to the sternum from neck to bottom. Cut the two halves of the breast into 3 pieces each. Rub chicken parts with lemon juice.

  7. 7

    Season with salt and pepper. Whisk the eggs in a deep plate with a fork. Season with salt and pepper. Put flour and breadcrumbs in a deep plate.

  8. 8

    Line baking tray with baking paper. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Heat frying fat in a wide pan or deep fryer to 170 °C. If you don't have a roast thermometer, do the wood stick test.

  9. 9

    If small bubbles form on the rod, the correct temperature of 170 °C is reached. Turn the chicken parts one after the other in flour first, shake off excess flour slightly. Then pull through the egg, let it drip off a little and finally turn it in the breadcrumbs.

  10. 10

    Start frying immediately, otherwise the breading will not be crispy. Fry chicken parts in portions in hot fat for 6-8 minutes until golden brown while turning. Remove with a skimmer, drain on kitchen paper and place on the baking tray.

  11. 11

    Bake in a hot oven for about 30 minutes. Season potato salad with salt, pepper and sugar. Serve with crispy fried chicken. Good hunger!.