Omas Geheimnis: Knusprige Hähnchenbrust – Mamas Rahmgurkensalat & Hendl wie aus Kindheitstagen 🥒🍗

Season chicken breasts with salt and black pepper on both sides.

Dredge each chicken breast in flour, shaking off excess.

Dip the floured chicken into beaten eggs, allowing excess to drip off.

Coat the chicken in breadcrumbs, pressing to adhere.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the chicken breasts to the skillet and cook until golden brown, about 5-7 minutes per side.

Remove chicken from the skillet and let rest on a paper towel-lined plate.

Slice cucumbers thinly and place in a large bowl.

In a separate bowl, mix sour cream, dill, lemon juice, minced garlic, and sugar.

Add the dressing to the cucumbers and toss to combine.

Finely chop red onion and mix it into the cucumber salad.

Serve the crispy chicken alongside the creamy cucumber salad.

Equipment Needed

Spice Level:

Dietary

Allergens