Baked Chicken with Potato Salad

Ingredients

• 1 chicken (pre‑cooked, ca. 1.2 kg)
• 2 Eggs
• 1 tsp paprika powder
• 50 g flour
• 100 g breadcrumbs
• frying fat
• lemon wedges for garnish

Instructions

1. 1.

   Wash the chicken, pat dry, cut into eight pieces and remove skin. Whisk together eggs, salt, pepper, and paprika. Spread flour, egg mixture, and breadcrumbs onto separate plates.

2. 2.

   Coat each chicken piece first in flour, then in egg, and finally in breadcrumbs. Fry portions in hot fat for 10‑12 minutes until golden brown. Drain on kitchen paper. Serve garnished with lemon wedges. Optionally serve with potato salad and mustard.