Squeeze the juice from <quantity>½</quantity> lime into a bowl half-filled with water

Cut <quantity>200<unit>g</unit></quantity> of green apple sinto small cubes and add them to the bowl

Add <quantity>240<unit>ml</unit></quantity> of alcohol vinegar, <quantity>210<unit>ml</unit></quantity> of water, <quantity>60<unit>g</unit></quantity> of sugar, and <quantity>1<unit>tsp</unit></quantity> of salt to a saucepan over medium heat

Drain the apple cubes and pour the boiled vinegar mixture over them

Transfer the apple and the liquid to a lidded container. Keep refrigerated. The pickled apple is ready

Add <quantity>500<unit>g</unit></quantity> of chicken leg to a medium bowl

Season with salt and black pepper to taste, <quantity>1<unit>tbsp</unit></quantity> of minced garlic and <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil. Rub the chicken well

Cover the bowl and refrigerate the chicken for 2h to absorb the seasoning

Fry the chicken in preheated oil at <temperature>160<unit>°C</unit></temperature> until crispy and golden brown. The fried chicken is ready

Peel <quantity>1</quantity> small carrot, halve and cut into thin strips with a mandoline or knife

When the chicken has cooled down, remove the bones and shred the meat

Transfer the chicken to a large bowl and add the carrot

Add <quantity>1<unit>tbsp</unit></quantity> of canned sweet corn, <quantity>1<unit>tbsp</unit></quantity> of golden raisins, <quantity>1<unit>tbsp</unit></quantity> of black raisins and <quantity>1<unit>tbsp</unit></quantity> of the Pickled Apple

Add <quantity>2<unit>tbsp</unit></quantity> of mayonnaise, chopped chives and extra virgin olive oil to taste. Mix to combine

Add salt and black pepper to taste and mix to combine

Add lime zest to taste and mix to combine

Plate and garnish with shoestring potatoes and chopped chives to taste. The fried chicken salad is ready

Enjoy!