American-Style Chicken

American-Style Chicken

A treat for lovers of American cuisine – chicken served with fried potatoes.


  • Red wine vinegar – 3 tablespoons
  • Ketchup – 6 tablespoons
  • Honey – 3 tablespoons
  • Olive oil – 4 tablespoons
  • Black pepper – a pinch
  • Whole grain cayenne pepper – 1 teaspoon
  • Chicken drumsticks – 8 pieces
  • Salt – a pinch
  • Soy sauce – 1 tablespoon
  • Fresh ginger – 2 g


  • Ground cumin – a pinch
  • Butter – 20 g
  • Olive oil – 4 tablespoons
  • Walnuts – 2 tablespoons
  • Black pepper – a pinch
  • Sweet paprika – a pinch
  • Salt – a pinch
  • Fresh cilantro – 22 g
  • Potatoes – 1 kg

Salad with dressing

  • Dijon mustard – 1 tablespoon
  • White wine vinegar – 2 tablespoons
  • Olive oil – 4 tablespoons
  • Black pepper – a pinch
  • Butter lettuce – 1 piece
  • Salt – a pinch
  • Water – 1 tablespoon


MARINADE In a bowl large enough to hold all the drumsticks, pour: 1 tablespoon of soy sauce, 3 tablespoons of honey, 6 tablespoons of ketchup, 1 level teaspoon of whole grain cayenne pepper, 4 tablespoons of olive oil, 3 tablespoons of red wine vinegar, salt, and pepper. Set aside. Peel the ginger (a root about 5 cm long) and grate it on a fine grater.

Mix the entire marinade. Wash and dry the chicken drumsticks thoroughly, then place them in the bowl with the marinade and mix well to ensure the drumsticks are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least an hour.

After at least an hour, remove the bowl with the drumsticks from the refrigerator, transfer the drumsticks with the marinade to a baking dish, and place in an oven preheated to 180°C for about 40 minutes. Occasionally baste the chicken with the sauce that collects at the bottom of the baking dish.

POTATOES Wash and peel the potatoes. First, cut them into slices about 1 cm thick, then into cubes. Transfer everything to a bowl of water to rinse off the starch.

Drain the potatoes from the water, cut the butter into smaller pieces. In a deep frying pan, heat 2 tablespoons of olive oil, then add 10 g of butter. Fry half of the potatoes. Sprinkle with half of the crushed cumin and half of the sweet paprika. Season with salt and pepper. Fry until the potatoes take on a beautiful golden color. Transfer the fried potatoes to a baking dish and place in the oven. Heat 2 tablespoons of olive oil again in the pan and add 10 g of butter. Fry the second batch of potatoes in the same way. Transfer the potatoes from the oven to the pan and fry for a while longer. Chop the cilantro. Add chopped walnuts and chopped cilantro to the potatoes. Mix everything. Season with salt and pepper again.

How to Serve Spoon the potatoes into bowls using a large spoon. Remove the drumsticks from the oven, place them on a plate, drizzle with sauce, and garnish with fresh cilantro leaves. You can serve the dish with salad: Tear butter lettuce, washed and thoroughly dried beforehand, into pieces and place them in a bowl. Add 1 tablespoon of Dijon mustard, 4 tablespoons of olive oil, and 2 tablespoons of white wine vinegar to the bowl. Mix vigorously. Add 1 tablespoon of water, mix again. Season with salt and pepper, mix everything. Drizzle the butter lettuce with the dressing.

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