Vienna Fried Chicken with Potato Salad

Ingredients

• 750 g potatoes (mostly waxy)
• 1 onion
• 1 tsp Mustard
• Salt
• Pepper (freshly ground)
• 250 ml meat broth
• 4 tbsp white wine vinegar
• 6 tbsp vegetable oil
• 0.5 cucumber
• 1 bunch parsley
• 1 chicken breast
• paprika powder
• Salt
• Pepper
• flour (for breading)
• 2 Eggs
• bread crumbs (for breading)
• oil or clarified butter for frying

Instructions

1. 1.

   Boil the potatoes with skins on, peel quickly, and slice into rounds.

2. 2.

   Peel and dice the onion; add to potatoes. Season with mustard, salt, pepper, a splash of vinegar, and broth. Mix well until almost creamy; add more liquid if needed. Then stir in oil.

3. 3.

   Wash the cucumber thoroughly, optionally peel, cut into thin strips, and mix in. Finely chop parsley and fold it in as well. Let the salad rest and adjust seasoning before serving.

4. 4.

   Rinse the chicken, pat dry, split into halves, then separate into breast and thigh portions, removing skin.

5. 5.

   Season the chicken pieces with paprika powder, salt, and pepper.

6. 6.

   Heat enough frying fat in a tall pan or pot so the chicken can float.

7. 7.

   Place flour, eggs, and bread crumbs on separate plates. Dredge each chicken piece first in flour, then egg, then breadcrumbs.

8. 8.

   Fry the chicken portions in hot fat for about 12 minutes until golden; remove, drain briefly, and serve immediately.