Deep Fried Chicken with Light Cucumber Dip
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 piece (s) chicken fillet (s)
- 4 chicken leg (s)
- 2 cloves garlic)
- 3 tablespoon lemon juice
- salt and pepper
- 2 egg (s)
- 6 tablespoon flour
- 130 g breadcrumbs
- 1 liter oil
- 0.5 ½ small cucumber (s)
- 100 g mayonnaise, liht (salad cream)
- 100 g natural yourt
- some sugar
- some chives
Print Recipe
Pin Recipe Instructions
- Wash the meat and pat dry. Peel the garlic, dice it finely and mix it with the lemon juice. Brush the chicken pieces with it, let it steep a little. Then pat dry and season with salt and pepper. Whisk the eggs. Turn the chicken pieces first in the flour, then in the egg, then in the breadcrumbs.
- Heat the oil in a saucepan and fry the meat in portions for about 5 minutes.
- Line a baking sheet with parchment paper. Spread the chicken pieces on top. Bake in a hot oven (electric stove 175 degrees, convection: 150 degrees, gas: level 2) for about 40 minutes, turning.
- Wash, peel and dice the cucumber. Mix the salad cream with the yogurt and season with salt, pepper and sugar. Wash the chives and cut into rolls. Stir into the yogurt cream with the cucumber cubes.
- Serve the fried chicken, serve with the cucumber dip. French fries taste good with it.
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