Fried Chicken with Cream Cucumber Salad

First of all, remove the skin from the cucumbers, remove the seeds and cut into strips.

Lightly salt the strips and let them stand for 1 hour. Squeeze lightly and mix with the fresh cream, add the parsley and season with the juice of one lemon and white pepper. Place the tenderloin on the surface with the breast facing up. Cut off the wings with a sharp kitchen knife, and cut off the two legs as well. Place wings and drumsticks in boiling, lightly salted water and cook until tender, 20-30 minutes.

Take out, cool slightly and remove the skin completely. In the meantime, score the breast on the left and right sides of the breastbone and remove the two halves of the breast. Also peel off the skin and any tendons on the inside. You can still cut the breast and leg pieces in half now, then you will have more manageable pieces. Season all poultry pieces at the beginning with juice of one lemon, then with salt, then roll in flour, then in egg, then in the breadcrumbs. Bake all prepared pieces in 180 °C hot oil or possibly clarified butter in batches for about 5-7 minutes. Drain the pieces on kitchen roll and serve with the creamed cucumber salad.

Tip:

If you score the leg pieces on both sides of the bone, they cook faster and more evenly. When dressing the cucumber salad, perhaps dilute it with a little of the cucumber juice that has run out, then the crème fraîche will not curdle so quickly.

By the way: Did you know that butterscotch

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