Ingredients

1 pack of Eisberg My salad
1 bottle of Eisberg French dressing
4-6 chicken lower thighs, so-called “drumstick”
flour
egg
panko crumbs for the breadcrumbs
oil for frying

Directions

Salt and pepper the washed chicken drumsticks. For the breading, prepare the flour, egg and panko breadcrumbs. Place the breaded thighs in the hot oil and fry until golden red. If you’re not sure if the meat is cooked through, prick it with a fork. It’s ready when the juices run clear and are no longer red. Place the cooked meat on a napkin or paper towel to drain off excess oil. Mix the Eisberg My Salad with Eisberg French dressing to taste and serve with the chicken thighs.

What is panko breadcrumbs?
Panko is a type of breadcrumb made from the soft interior of bread. It is commonly used in Japanese cuisine, much like traditional breadcrumbs are used in Hungarian cooking. The main difference is that panko is coarser, which makes the coating crispier and less oily. Panko breadcrumbs are often available in specialty or gourmet stores, but you can also make them at home. To do this, cut off the crust from bread set aside for crumbs before drying it. Instead of grinding the dry bread, break or chop it into small, coarse pieces.

Eisberg’s tip

If you want to make this dish even healthier and more exotic, use coconut oil instead of sunflower oil for frying the meat.