Baked Chicken with Potato Mayonnaise Salad

Main Dishes, Salads
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Ingredients for 4 portions
  • For the potato mayonnaise salad
  • 250 g QimiQ Classic, room temperature
  • 1 Red onion(s), finely sliced
  • 2 tbsp Vegetable oil, to fry
  • 60 ml Vegetable stock
  • 1 kg Potatoes, peeled, cooked, sliced
  • 125 ml Sunflower oil
  • 80 ml White balsamic vinegar
  • 1 tbsp Mustard
  • 0.5 Lemon(s), juice only
  • 100 g Pickled gherkins, finely sliced
  • 1 small bunch Parsley, finely chopped
  • Salt and pepper
  • For the baked chicken
  • 2 Chicken breast fillets à 150 g each
  • 2 Chicken legs 150 g each
  • Salt and pepper
  • 150 g AP Flour
  • 2 Egg(s)
  • 200 g Bread crumbs
  • Vegetable oil, to fry
Method
1.
For the potato mayonnaise salad: pan fry the onions in hot oil and add the vegetable stock. Pour over the potatoes.
2.
Whisk the unchilled QimiQ Classic smooth. Slowly whisk in the oil. Add the remaining ingredients and mix well. Season to taste with salt and pepper.
3.
For the baked chicken: skin the chicken breasts and chicken legs and season with salt and pepper. Bread with the flour, eggs and bread crumbs and fry in hot oil.
4.
Serve the baked chicken with the potato mayonnaise salad.