Chicken in Batter with Salad

Ingredients

• 8 chicken drumettes
• 3 tbsp Lemon juice
• 3 tbsp honey
• 0.25 tsp cayenne pepper
• 200 g lingonberries
• 100 ml chicken broth
• 0.5 head Lollo Rosso lettuce
• 0.5 head iceberg lettuce
• 100 g lamb's lettuce
• 1 onion
• 2 tbsp chives rings
• 3 tbsp crème fraîche
• 3 tbsp white wine vinegar
• Salt
• pepper (ground)
• 2 Eggs
• 150 g salted peanuts
• 200 g Flour
• 200 ml sparkling mineral water
• 1 kg frying oil
• chives for garnish

Instructions

1. 1.

   Remove skin from drumettes. Mix lemon juice, cayenne pepper and honey, then coat drumettes with the mixture.

2. 2.

   Whisk lingonberries with 3 tbsp chicken broth until smooth.

3. 3.

   Clean, wash, dry and cut salads into bite‑sized pieces. Peel onion and dice finely.

4. 4.

   Combine onion, chives rings, crème fraîche, remaining chicken broth and vinegar to make a dressing; season with salt and pepper.

5. 5.

   Finely chop peanuts in an electric food processor. Separate egg whites from yolks.

6. 6.

   Whisk peanuts with yolks, 125 g flour and sparkling water into a thick batter; beat egg whites until stiff peaks form and fold into the batter.

7. 7.

   Heat oil in a pot or deep fryer to 160°C. Season drumettes with salt and pepper, coat in remaining flour, then dip in batter and fry portions for about 10–12 minutes until golden. Drain and keep warm at 130°C in the oven.

8. 8.

   Toss salads with dressing and arrange on a plate. Place fried drumettes on top, garnish with chives, and serve lingonberry sauce on the side.