Marinated fried chicken with wasabi potato salad

Based on 9 ratings
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The Ingredient

The Ingredient

by NEFF

“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 👌
50
min.
Preparation
0
min.
Baking
720
min.
Resting

Ingredients

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

Utensils

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

Nutrition per serving

Cal
1130
Protein
77 g
Fat
48 g
Carb
94 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.
    • chicken breasts
    • 3 sprigs marjoram
    • lemon
    • chili
    • 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.
    • 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.
    • 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.