Recipe Tip: Fried Chicken with Creamed Cucumber Salad

Recipe Tip: Fried Chicken with Creamed Cucumber Salad

Top Recipe for 4 Persons by Gerhard Fuchs. All ingredients and tips for getting it right. 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.



    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

      Invigorating Chicken Soup This spicy soup combines fresh ginger and turmeric and a flavourful chicken stock with lots of fresh green vegetables. The result? A dish that will warm you up and deliciously replenish your energy. Soup
    14. Step 14

      Formai de Mut Ravioli with Chicken Broth Formai de Mut is an Italian mountain cheese from Lombardy made from raw cow's milk. It makes a delicious filling for ravioli. This recipe from top Italian chef Norbert Niederkofler, of the esteemed St Hubertis restaurant in Bolzano, is simply heavenly. If you can't find Formai de Mut, a similar cheese will do the job, too. Soup
    15. Step 15

      Beetroot Soup with Crème Fraîche Earthy beetroot and sweet apple combine beautifully in this colourful soup, which is enriched with crème fraîche. Serve with plenty of bread for a sophisticated supper, or serve it as a first course. Soup
    16. Step 16

      Laksa Lemak Coconut milk is a key ingredient in Laksa Lemak, Malaysia's thick noodle soup. Add the kick of chillies, aromatic lemongrass and fresh galangal, and you have a nourishing, warming, satisfying bowlful of flavour. Soup
    17. Step 17

      Pea Cream Soup with Cashews and Basil Peas can also be creamy. Here we purée them into a velvety soup, and refine it with cashews and bacon. Soup