Crispy Fried Chicken with «Füürtüfel» Cheese Stuffing and Potato Salad
Want to impress your loved ones with a refined classic? Christian Kuchler shows us how classic crispy fried chicken with potato salad can truly steal the show. This juicy chicken breast holds a mouthwatering secret: the Swiss Michelin-starred chef stuffs it with our bold and tangy «Füürtüfel» cheese. The result? Ultra-crispy chicken on the outside, tender on the inside, with a fiery «Füürtüfel» core. And to complete the dish, there’s the world’s best potato salad! Christian Kuchler shares his expert tips for achieving a silky-smooth texture with a light, glossy finish. Simply delicious!
Ingredients
serves 4 Personen| Crispy Fried Chicken | |
|---|---|
| 4 piece(s) | chicken breasts |
| 100 g | flour |
| 3 piece(s) | eggs |
| 100 g | breadcrumbs or panko |
| 150 g | «Füürtüfel» |
| oil for frying | |
| Potato Salad with Marinade | |
|---|---|
| 800 g | waxy potatoes |
| 1 dl | vinegar |
| 1 tbsp | mustard |
| 1 tbsp | horseradish |
| 1 tbsp | Moutarde de Meaux |
| 1 piece(s) | onion, finely chopped |
| 1 tbsp | sunflower oil |
| 1 tbsp | sunflower oil |
| 1 bundle | chives |
Preparation
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Potato salad
Boil the potatoes with the skin on in a large pot for about 30 minutes. Use a knife to test if the potatoes are soft and done, then quickly rinse under cold water. Peel the potatoes while still warm and slice them into thin rounds into a bowl.
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Marinade for potato salad
Pour the vinegar into a saucepan and bring to a boil. Add the mustard, horseradish, pepper, salt, and a little Moutarde de Meaux. Bring to a boil again. Finely chop the onions and add them to the mixture. Cook for another 5 minutes.
Pour the still-warm marinade over the potatoes and mix well. Add a drizzle of sunflower oil and olive oil, stirring gently. Finally, cut the chives into fine strips and add them. Allow to marinate well.
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Crispy Fried Chicken
Make a slit down the center of each chicken breast and flatten them out on a plate. Season with some salt and pepper, but don’t overdo it.
Grate the «Füürtüfel» (or alternatively «Der scharfe Maxx») very finely with a mandoline or a meat slicer and place it on top of the chicken breasts. Fold the breasts back together. Next, it’s time to bread the chicken: First, dredge in flour and shake off the excess. Then, dip in beaten egg and coat in panko breadcrumbs. It’s best to wear gloves so the coating doesn’t stick to your fingers!
Heat the oil in a skillet and add the breaded chicken breasts. Pan-fry slowly, turning occasionally to ensure even cooking.
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Final touches
To serve, toss the potato salad again, add a drizzle of oil, and arrange it on the plates. Remove the chicken from the skillet and place it on a wire rack to drain any excess oil. Slice the chicken into pieces and arrange it on the potato salad.
Tip 1: Prefer less heat? Feel free to swap «Füürtüfel» for «Der scharfe Maxx».
Tip 2: When frying the chicken, place a cloth under the skillet at the end to allow the thicker part of the chicken breast to cook more slowly and ensure even cooking throughout.
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