Recipe Tip: Fried Chicken with Creamed Cucumber Salad

Instructions

1. Step 1

   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.

2. Step 2

   Cut the legs into drumsticks and thighs. Remove the skin. Clean the liver, heart and stomach.

3. Step 3

   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.

4. Step 4

   Put the flour, seasoned with paprika, in a bowl, put the beaten eggs in a separate bowl, and the breadcrumbs in a third bowl.

5. Step 5

   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).

6. Step 6

   Heat the clarified butter in a large, heavy-based pan (use one large enough to cook the chicken pieces in a single layer).

7. Step 7

   Fry the chicken pieces in the butter, turning regularly, until the pieces are nicely browned all over, 25–30 minutes.

8. Step 8

   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.

9. Step 9

   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.

10. Step 10

    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.

11. Step 11

    Just before serving, fry the parsley leaves in the clarified butter used to cook the chicken until crisp.

12. Step 12

    Serve the chicken with lemon halves and crispy parsley leaves and the cucumber salad garnished with the dill.

13. Step 13

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14. Step 14

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15. Step 15

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16. Step 16

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17. Step 17

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