Fried Chicken Salad
by
Caio Soter
Also known as "salpicão", this versatile dish can be enjoyed as a filling for sandwiches, a topping for crackers, or simply as a standalone salad.
- Level
Basic
- Cooking
3h+
- Overral
4h
- Ready
Small Carrot
1Canned Sweet Corn
1tbspGolden Raisin
1tbspRaisins
1tbspMayonnaise
2tbspLime
½Extra Virgin Olive Oil
to tasteChopped Chive
to tasteShoestring Potato
to tasteBlack Pepper
to tasteSalt
to taste
Pickled Apple
Green Apple
200gLime
½Alcohol Vinegar
240mlSugar
60gSalt
1tspWater
as needed
Fried Chicken
Chicken Leg
500gMinced Garlic
1tbspVegetable Oil
for fryingExtra Virgin Olive Oil
1tbspBlack Pepper
to tasteSalt
to taste
Equipment
Kitchen Scale
Probe Thermometer
Small Carrot
1Canned Sweet Corn
1tbspGolden Raisin
1tbspRaisins
1tbspMayonnaise
2tbspLime
½Extra Virgin Olive Oil
to tasteChopped Chive
to tasteShoestring Potato
to tasteBlack Pepper
to tasteSalt
to taste
Pickled Apple
Green Apple
200gLime
½Alcohol Vinegar
240mlSugar
60gSalt
1tspWater
as needed
Fried Chicken
Chicken Leg
500gMinced Garlic
1tbspVegetable Oil
for fryingExtra Virgin Olive Oil
1tbspBlack Pepper
to tasteSalt
to taste
Equipment
Kitchen Scale
Probe Thermometer
Fried Chicken Salad
Caio Soter
Squeeze the juice from ½ lime into a bowl half-filled with water
Cut 200g of green apple sinto small cubes and add them to the bowl
Add 240ml of alcohol vinegar, 210ml of water, 60g of sugar, and 1tsp 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 500g of chicken leg to a medium bowl
Season with salt and black pepper to taste, 1tbsp of minced garlic and 1tbsp 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 160°C until crispy and golden brown. The fried chicken is ready
Peel 1 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 1tbsp of canned sweet corn, 1tbsp of golden raisins, 1tbsp of black raisins and 1tbsp of the Pickled Apple
Add 2tbsp 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!