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: 1 1/8 pounds potatoes washed; 3/4 cup yoghurt plain; 6 3/4 tablespoons salad cream; 3 7/8 cups cucumber diced; 2 tomatoes chopped; 1/2 head iceberg lettuce torn; 1 onion medium, finely diced; 1 3/4 cups sweetcorn can of, drained; 8 chicken drumsticks and/or thighs; 5/8 cup plain flour; 1 medium egg beaten; 3 3/8 tablespoons semi-skimmed milk; 15/16 cup breadcrumbs; 8 tablespoons oil

Servings: persons

1 1/8 pounds potatoes washed
3/4 cup yoghurt plain
6 3/4 tablespoons salad cream
3 7/8 cups cucumber diced
2 tomatoes chopped
1/2 head iceberg lettuce torn
1 onion medium, finely diced
1 3/4 cups sweetcorn can of, drained
8 chicken drumsticks and/or thighs
5/8 cup plain flour
1 medium egg beaten
3 3/8 tablespoons semi-skimmed milk
15/16 cup breadcrumbs
8 tablespoons 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.

1130

kcal

Calories

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 1/8 pounds potatoes washed, 3/4 cup yoghurt plain, 6 3/4 tablespoons salad cream, 3 7/8 cups 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

How did you like this recipe?

Frequently Asked Questions