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Oven-Fried Chicken & Potato Salad

Oven-Fried Chicken & Potato Salad recipe image
This dish reimagines the classic Southern favorite by baking the chicken until crispy and golden, eliminating the need for deep frying while delivering incredible crunch. The accompanying potato salad is light yet creamy, featuring tender new potatoes tossed in a zesty yogurt and Dijon dressing with fresh herbs. It&# 226;ÂÂs a perfect balance of savory, crispy textures and cool, tangy flavors. Ideal for potlucks, family dinners, or meal prep, this recipe brings home-style comfort to your table without the heavy grease. Simple ingredients come together to create a satisfying, wholesome meal that everyone will love.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 131.1
Dietary: Gluten-free, Low-fat
Description
This dish reimagines the classic Southern favorite by baking the chicken until crispy and golden, eliminating the need for deep frying while delivering incredible crunch. The accompanying potato salad is light yet creamy, featuring tender new potatoes tossed in a zesty yogurt and Dijon dressing with fresh herbs. It&# 226;ÂÂs a perfect balance of savory, crispy textures and cool, tangy flavors. Ideal for potlucks, family dinners, or meal prep, this recipe brings home-style comfort to your table without the heavy grease. Simple ingredients come together to create a satisfying, wholesome meal that everyone will love.
Ingredients
  • 1 1/2 pound Whole tiny new potatoes;
Directions
  1. 1
    Preheat oven to 400ðF (200ðC). Line a large baking sheet with parchment paper.
  2. 2
    Boil the new potatoes in salted water until tender, about 10-12 minutes. Drain and let cool slightly, then quarter them.
  3. 3
    In a large bowl, combine the quartered potatoes, finely chopped green onions, snipped parsley, finely chopped red onion, and finely chopped celery stalk.
  4. 4
    In a small bowl, whisk together the strained yogurt, Dijon-style mustard, and brown sugar until smooth.
  5. 5
    Pour the yogurt dressing over the potato mixture and toss gently to coat evenly. Season with salt and pepper to taste.
  6. 6
    Pat chicken pieces dry with paper towels. Season generously with salt, pepper, and your favorite blend of spices (such as paprika, garlic powder, and onion powder).
  7. 7
    Place chicken on the prepared baking sheet. Bake for 35-40 minutes, flipping halfway through, until internal temperature reaches 165ðF (74ðC) and skin is crispy.
  8. 8
    Let chicken rest for 5 minutes before serving alongside the potato salad.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 131.1kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.2mg1%
Total Carbohydrate 28.9g10%
Dietary Fiber 3.7g15%
Sugars 1.4g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the chicken and use a plant-based yogurt alternative for the salad dressing.

To make the chicken extra crispy, dust it lightly with cornstarch before adding the spices.

The potato salad can be made up to 2 days in advance. Store in an airtight container in the refrigerator.

If using larger potatoes, cut them into bite-sized cubes and boil for 15-20 minutes until fork-tender.

For added flavor, add a splash of apple cider vinegar or lemon juice to the yogurt dressing.

Keywords: oven-fried chicken, potato salad, southern cooking, baked chicken, healthy comfort food, family dinner, yogurt dressing, new potatoes, crispy chicken, side dish, weeknight meal, gluten-free option, dairy-free option, herb salad, meal prep, picnic food
Read it online: https://www.chefs-mate.com/recipe/oven-fried-chicken-potato-salad/