Marinated fried chicken with wasabi potato salad

Marinated fried chicken with wasabi potato salad

Based on 13 ratings
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The Ingredient

The Ingredient

Community member

"If you have a vacuum sealer, which will help the marinate really soak into the chicken, you can reduce the marinating time from overnight to a minimum of couple of hours."

Difficulty

Easy 👌

Preparation

50 min

Baking

0 min

Resting

720 min

Ingredients

2Servings
3
chicken breasts
½ tbsp
wasabi paste
3 sprigs
marjoram
1
lemon
1
chili
1
shallot
300 ml
whole milk
600 g
waxy potatoes
1
cucumber
175 g
yogurt
1 tbsp
mayonnaise
1
egg
80 g
breadcrumbs
3 tbsp
clarified butter
1 tbsp
olive oil
salt
pepper
MetricImperial

Utensils

2 cutting boards, 2 knives, baking dish (10x10 in.), plastic wrap, large pot, bowl (large), 3 plates (large), whisk, frying pan

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Nutrition per serving

Cal1130
Fat48 g
Protein77 g
Carb94 g
  • Step 1/5

    Cut chicken breast filet into strips. Chop the marjoram, quarter the lemon, and halve the chili pepper lengthwise, removing the seeds. Quarter the shallot.
    • 3 chicken breasts
    • 3 sprigs marjoram
    • 1 lemon
    • 1 chili
    • 1 shallot
    • cutting board
    • knife

    Cut chicken breast filet into strips. Chop the marjoram, quarter the lemon, and halve the chili pepper lengthwise, removing the seeds. Quarter the shallot.

  • Step 2/5

    Place all the ingredients in a baking dish, add the milk, and season with salt and pepper. Cover the dish with plastic wrap and leave to marinate in the fridge overnight.
    • 300 ml whole milk
    • salt
    • pepper
    • baking dish (10x10 in.)
    • plastic wrap

    Place all the ingredients in a baking dish, add the milk, and season with salt and pepper. Cover the dish with plastic wrap and leave to marinate in the fridge overnight.

  • Step 3/5

    Place potatoes in a pot, cover with water, season well with salt, and let cook for approx. 20 minutes, or until they are cooked through but still firm. Rinse under cold water, peel off the skin, and slice lengthwise into discs.
    • 600 g waxy potatoes
    • salt
    • large pot

    Place potatoes in a pot, cover with water, season well with salt, and let cook for approx. 20 minutes, or until they are cooked through but still firm. Rinse under cold water, peel off the skin, and slice lengthwise into discs.

  • Step 4/5

    Trim the end of the cucumber, halve lengthwise, and slice finely. Mix together the yoghurt, oil, mayonnaise, and wasabi. Add potatoes and cucumber to a serving bowl and mix with the dressing. Season with salt and pepper.
    • 1 cucumber
    • 175 g yogurt
    • 1 tbsp olive oil
    • 1 tbsp mayonnaise
    • ½ tbsp wasabi paste
    • salt
    • pepper
    • cutting board
    • knife
    • bowl (large)

    Trim the end of the cucumber, halve lengthwise, and slice finely. Mix together the yoghurt, oil, mayonnaise, and wasabi. Add potatoes and cucumber to a serving bowl and mix with the dressing. Season with salt and pepper.

  • Step 5/5

    Remove the chicken strips from the marinade and let drain on a plate. Break egg into a deep dish and whisk well. Add breadcrumbs to another deep plate. Heat clarified butter in a frying pan set over medium-high heat. Dredge the meat in the egg and then the breadcrumbs. Fry chicken in batches for approx. 8 min. until golden on both sides. Serve fried chicken with the wasabi potato salad.
    • 1 egg
    • 80 g breadcrumbs
    • 3 tbsp clarified butter
    • 3 plates (large)
    • whisk
    • frying pan

    Remove the chicken strips from the marinade and let drain on a plate. Break egg into a deep dish and whisk well. Add breadcrumbs to another deep plate. Heat clarified butter in a frying pan set over medium-high heat. Dredge the meat in the egg and then the breadcrumbs. Fry chicken in batches for approx. 8 min. until golden on both sides. Serve fried chicken with the wasabi potato salad.

  • Enjoy your meal!

    Marinated fried chicken with wasabi potato salad

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