Delicacy election: Victory for “Hannibal”

With his “Fried chicken in clarified butter with potato and bird salad” picked up the restaurant “Hannibal” in the Welser Maxlhaid the victory at the “Choice of delicacies”. At this event, the OÖN and the WKOÖ gastronomy specialist group honor outstanding Upper Austrian cuisine.

The dish has been on the menu for six months and is very well received by guests, says restaurant owner Paul Schludermann: “It is well received by young and old, and the fried chicken is particularly popular in summer.”

Together with his chef Ajdin Haskic, he pays a lot of attention to regional cuisine, explains the restaurateur: “We want to use local ingredients as much as possible and thereby protect the environment. We are able to do this very well with this recipe, which is why we are particularly pleased about this award.”

Winning recipe

Ingredients for 4 servings:
8 chicken drumsticks
800 g potatoes
500 g bird’s lettuce
2 onions
Mustard, white wine vinegar, rapeseed oil, salt, pepper, sugar, eggs, flour, breadcrumbs

Preparation: Boil the potatoes until soft, peel them and cut them into slices. Cut onion into cubes. Mix mustard, white wine vinegar, rapeseed oil, salt, pepper and a pinch of sugar to make the marinade. Pour ¾ of it over warm potatoes and let it rest. Salt, pepper and bread the chicken legs. Heat clarified butter in a pan to 180 degrees. Bake the drumsticks until golden brown. Lightly marinate the bird’s lettuce and add the remaining dressing to the potatoes. Arrange on plates.

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