Fried Chicken with Potato Salad

For the fried chicken with potato salad, wash potatoes and boil in salted water.

Wash the cucumber, cut into quarters and finely slice or slice. Remove the skin from the onion and finely dice it.

Drain the potatoes, let them steam, peel and slice them. While still warm, mix with three tablespoons of vinegar, four tablespoons of sunflower oil and the soup, add the cucumbers and diced onion, season with salt and pepper and let the salad sit at room temperature for at least an hour. Before serving, drizzle two tablespoons of pumpkin seed oil over the top and sprinkle with chive rolls.

Carve the tenderloin into eight pieces each. To do this, first pull the thighs, then the wings from the body and cut at the joint with a sharp kitchen knife. Score the breast fillets along the sternum and separate them from the back. Split the drumsticks and breast down the middle as well.

For the breading, grate coarse breadcrumbs from stale rolls, baguette or white bread and pour into a deep plate, add the flour and two beaten eggs, each also in a deep plate. Season the chicken pieces with salt and pepper and turn them in flour at the beginning, then in the eggs. Let drain briefly and cover with breadcrumbs.

In a large saucepan, heat vegetable oil or lard to 180° Celsius. Bake the fried chicken pieces in the fat until crispy and golden brown.

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