Invigorating Chicken Soup
This spicy soup combines fresh ginger and turmeric and a flavourful chicken stock with lots of...
Fried Chicken with Creamed Cucumber Salad
This is one of the most popular dishes in Austria: Gerhard Fuchs from the Weinbank restaurant in Styria serves the poultry with crispy breading and creamed cucumber salad.
For the chicken
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | medium chicken, with giblets | |
| 1 | teaspoon(s) | paprika |
| salt | ||
| pepper | ||
| 3 | tablespoon(s) | sour cream |
| 200 | g | semolina flour, for coating |
| 2 | eggs, lightly beaten | |
| 200 | g | breadcrumbs, for coating |
| 150 | g | clarified butter |
| 2–3 | lemons, halved | |
| 1 | handful | parsley leaves |
For the creamed cucumber salad
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | large cucumber, cut lengthwise into fine strips with a peeler | |
| 4 | tablespoon(s) | sour cream |
| 1 | tablespoon(s) | vinegar |
| 2–3 | tablespoon(s) | olive oil |
| 2–3 | teaspoon(s) | mustard |
| salt | ||
| 1 | pinch(es) | cayenne pepper |
| chopped fresh dill, to garnish | ||
Preparation:
- To prepare the chicken, remove the skin from the breast and cut the chicken in half down the length of the backbone. Cut away the wings, leaving the bones attached.
- Cut the legs into drumsticks and thighs. Remove the skin. Clean the liver, heart and stomach.
- Season the meat and giblets with salt and pepper. Put in a bowl with the sour cream and leave to marinate for at least two hours.
- Put the flour, seasoned with paprika, in a bowl, put the beaten eggs in a separate bowl, and the breadcrumbs in a third bowl.
- Dip the chicken pieces first in the flour, then in the egg and finally in the breadcrumbs until well coated (do not rinse off the sour cream).
- Heat the clarified butter in a large, heavy-based pan (use one large enough to cook the chicken pieces in a single layer).
- Fry the chicken pieces in the butter, turning regularly, until the pieces are nicely browned all over, 25–30 minutes.
- Check that the pieces are all cooked through, then remove the finished chicken and drain well on a rack set over a baking tray. Keep warm.
- While the chicken is cooking, prepare the cucumber salad. Put the cucumber strips in a bowl, add 1 teaspoon of salt and leave to stand for 10 minutes.
- Squeeze well to remove as much moisure as you can, rinse, then return the cucumber to the bowl, add the remaining ingredients and mix well.
- Just before serving, fry the parsley leaves in the clarified butter used to cook the chicken until crisp.
- Serve the chicken with lemon halves and crispy parsley leaves and the cucumber salad garnished with the dill.
Tip:
No kitchen roll!
Do not drain the baked chicken on a kitchen roll or cloth. This softens the breadcrumbs.
