Oven-Fried Chicken With Potato Side Salad Recipe

Name: Oven-Fried Chicken With Potato Side Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g potatoes, washed; 150 g plain yoghurt; 100 g salad cream; 400 g cucumber, diced; 2 None tomatoes, chopped; 1/2 head iceberg lettuce, torn; 1 medium onion, finely diced; 425 ml can of sweetcorn, drained; 8 None chicken drumsticks and/or thighs; 75 g plain flour; 1 medium egg, beaten; 50 ml semi skimmed milk; 100 g breadcrumbs; 6-8 tbsp oil

Servings: persons

500 g potatoes, washed
150 g plain yoghurt
100 g salad cream
400 g cucumber, diced
2 None tomatoes, chopped
1/2 head iceberg lettuce, torn
1 medium onion, finely diced
425 ml can of sweetcorn, drained
8 None chicken drumsticks and/or thighs
75 g plain flour
1 medium egg, beaten
50 ml semi skimmed milk
100 g breadcrumbs
6-8 tbsp oil

1
Preheat oven to 450u00b0F. Mix together the flour, egg and milk. Dredge chicken in the flour and egg mixture, then roll in breadcrumbs. Place on a greased baking tray, drizzle with oil and bake for 35-40 minutes, turning half way through.
2
For the salad, cover whole potatoes with water by 1 inch. Season and place over burner set to high and bring to a boil. Cook for 20 minutes, until soft but not falling apart. Drain, cut into pieces and set aside to cool slightly.
3
Mix the yogurt and mayonnaise together and season with salt and pepper. In a separate bowl, mix the cucumber, tomatoes, lettuce, potato, onion and corn. Toss salad with yogurt dressing and serve with baked chicken.

2181

kcal

Calories

172

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 500 g potatoes, washed, 150 g plain yoghurt, 100 g salad cream, 400 g cucumber, diced, and more.

Yes, Oven-Fried Chicken With Potato Side Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Oven-Fried Chicken With Potato Side Salad

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