Baked Chicken with Potato-Cucumber Salad

Ingredients

• 1.2 kg chicken (whole)
• 2 Eggs
• Salt
• black pepper (ground)
• 6 tbsp flour
• 80 g breadcrumbs
• frying oil
• lemon slice (for garnish)
• parsley (chopped; for sprinkling)

Instructions

1. 1.

   Separate the breast fillets and drumsticks from the chicken, wash and pat dry. Cut the breast fillets crosswise into two pieces, split the drumsticks at the joint, pat dry again and season with salt and pepper.

2. 2.

   Heat oil in a deep fryer or pot to 180°C (hot enough if small bubbles rise on a wooden spoon).

3. 3.

   Whisk eggs in a shallow dish. Place flour and breadcrumbs each on separate shallow plates.

4. 4.

   First coat the meat in flour, then dip in egg, and finally roll in breadcrumbs, pressing firmly. Repeat with additional egg and crumbs if needed.

5. 5.

   Fry chicken pieces portion-wise in hot fat until golden yellow (about 3-4 minutes), turning once.

6. 6.

   Drain on kitchen paper and arrange on plates with lemon slices and parsley.