Fried Chicken with Cream Cucumber Salad

Fried Chicken with Cream Cucumber Salad

© Luzia Ellert

Fried Chicken with Cream Cucumber Salad

Fried Chicken with Cream Cucumber Salad

© Luzia Ellert

For the chicken

Ingredients (Serves 4)

1
medium chicken, with giblets
3
tablespoon
sour cream
200
g
semolina flour, for coating
1
teaspoon
paprika
2
eggs, lightly beaten
200
g
breadcrumbs, for coating
150
g
clarified butter
2–3
lemons, halved
1
handful
parsley leaves
salt
pepper

For the creamed cucumber salad

Ingredients (Serves 4)

1
large cucumber, cut lengthwise into fine strips with a peeler
4
tablespoon
sour cream
1
tablespoon
vinegar
2–3
tablespoon
olive oil
2–3
teaspoon
mustard
salt
1
pinch
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.



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