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.
- 1medium chicken, with giblets
- 3 tablespoonsour cream
- 200 gsemolina flour, for coating
- 1 teaspoon(s)paprika
- 2eggs, lightly beaten
- 200 gbreadcrumbs, for coating
- 150 gclarified butter
- lemons, halved
- 1 handfulparsley leaves
- 1large cucumber, cut lengthwise into fine strips with a peeler
- 4 tablespoonsour cream
- 1 tablespoonvinegar
- tablespoonolive oil
- 1 pinch(es)cayenne pepper
- chopped fresh dill, to garnish
Step 1To 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.
Step 2Cut the legs into drumsticks and thighs. Remove the skin. Clean the liver, heart and stomach.
Step 3Season 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.
Step 4Put the flour, seasoned with paprika, in a bowl, put the beaten eggs in a separate bowl, and the breadcrumbs in a third bowl.
Step 5Dip 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).
Step 6Heat the clarified butter in a large, heavy-based pan (use one large enough to cook the chicken pieces in a single layer).
Step 7Fry the chicken pieces in the butter, turning regularly, until the pieces are nicely browned all over, 25–30 minutes.
Step 8Check 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.
Step 9While 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.
Step 10Squeeze well to remove as much moisure as you can, rinse, then return the cucumber to the bowl, add the remaining ingredients and mix well.
Step 11Just before serving, fry the parsley leaves in the clarified butter used to cook the chicken until crisp.
Step 12Serve the chicken with lemon halves and crispy parsley leaves and the cucumber salad garnished with the dill.
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