Fried Chicken with Corn Salad
4 servings
35 minutes
Fried chicken with corn salad is a vibrant combination of flavors and textures, embodying the simplicity and sophistication of European cuisine. Tender, aromatic chicken fillet infused with spicy notes of garlic, paprika, and lemon juice reveals its juiciness after quick frying. Crispy, sweet corn complements it, creating a balance between the softness of the meat and the freshness of the vegetables. This salad is not only light and healthy but also has a pleasant sweet-sour harmony, making it an ideal choice for a light dinner or summer gathering. The simplicity of preparation allows you to enjoy it anytime, while the rich aromas make it memorable. Serve it with crispy baguette or light yogurt sauce to highlight its freshness and naturalness.
1
Cut the chicken breasts in half to make 8 strips. Mix garlic, pepper, lemon juice, and 1 tablespoon of oil with spices and combine with the chicken. Let marinate for 15 minutes.
- Chicken breast fillet: 4 pieces
- Garlic: 2 cloves
- Paprika: 1 tablespoon
- Lemon juice: 30 ml
- Olive oil: 2 tablespoons
2
Heat the pan and brush it with oil, fry the chicken for 3-4 minutes on each side until cooked. Brush the pan with the remaining oil and fry the corn cobs for 5 minutes. Remove the kernels.
- Chicken breast fillet: 4 pieces
- Olive oil: 2 tablespoons
- Corn on the cob: 2 g
3
Mix the lettuce leaves and cucumbers, then top with corn and chicken.
- Green salad leaves: 100 g
- Cucumbers: 0.5 piece
- Corn on the cob: 2 g
- Chicken breast fillet: 4 pieces
