Fried Chicken with Crispy Potato Salad
Crispy fried chicken and creamy potato salad with crunch make this a dinner with real comfort food feeling. This recipe for fried chicken with crispy potato sal…
Ingredienser
Instructions
Boil the potatoes until just tender.
Place the potatoes on a baking tray lined with parchment paper and press them flat.
Drizzle with olive oil and season with salt and pepper.
Bake the potatoes at 220 degrees for about 15 minutes, until crisp and golden.
Pound the chicken thigh fillets lightly flat and season with salt and pepper.
Place flour in one bowl and whisk the eggs in another bowl.
Coat the chicken first in flour, then in egg and then back in flour.
Heat sunflower oil in a heavy pot to about 180 degrees.
Fry the chicken for about 5 minutes, until golden and cooked through.
Stir together mayonnaise, sour cream, finely chopped pickles, pickle brine, finely chopped shallot, finely chopped dill, diced cucumber and lemon juice.
Season the dressing with salt and pepper.
Gently fold the crispy potatoes into the dressing.
Slice the chicken and serve with crispy potato salad.
Nutrition per serving
Energi ca. 554 kcal
Protein 9.3 g
Fett 42.7 g
Karbohydrater 34.4 g
Fiber 4.1 g
Sukker 4.4 g
Salt 1.6 g
Tips & tricks
Let the chicken drain well after frying before slicing. This keeps the coating crisper and prevents unnecessary oil from ending up on the plate with the potato salad.
Did you know?
Fried chicken becomes extra crisp when the flour coating has time to cling well before it meets hot oil. Chicken thigh fillet stays juicier than breast, while the crispy potato salad gives a fun contrast to regular creamy potato salad. Pressed potatoes have more surface area and therefore turn extra golden.
