Baked Potato Salad with Breaded Fried Chicken
Posted by Meredith Owens
Olive Oil, Vegetable Oil, Honey, Black Pepper, Eggs, Salt, Breadcrumbs, Potatoes, Red Onion, All-Purpose Flour, Mayonnaise, Chicken Breasts, Celery Stalks, Sour Cream, Parsley, Dijon Mustard
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Baked Potato Salad with Breaded Fried Chicken Recipe
With tender chunks of potatoes tossed in a tangy Dijon dressing and topped with golden brown chicken breasts, this baked potato salad with breaded fried chicken is the perfect combination of crispy and creamy.
Ingredients
- 1/4 cup olive oil
- vegetable oil
- 1 tablespoon honey
- 1 teaspoon black pepper
- 2 eggs, beaten
- 1 teaspoon salt
- 1 cup breadcrumbs (panko)
- 4 potatoes, scrubbed and diced
- 1/2 red onion, diced
- 1/2 cup all-purpose flour
- 1/2 cup mayonnaise
- 4 boneless, skinless chicken breasts, pounded to an even thickness
- 2 celery stalks, diced
- 1/4 cup sour cream
- 2 tablespoons fresh parsley, chopped
- dijon mustard, 2 tbsp
Time Needed
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Toss the potatoes with olive oil, salt, and pepper in a large mixing bowl.
- Bake the potatoes for 25-30 minutes, or until tender, on a baking sheet.
- In a separate mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, honey, and a pinch of salt and pepper.
- Stir in the red onion, celery, and parsley until well combined.
- Combine the breadcrumbs and flour in a shallow dish.
- Season the chicken breasts with salt and pepper, then dip them in the beaten eggs and breadcrumb mixture.
- In a large skillet over medium-high heat, heat the vegetable oil.
- Cook the breaded chicken breasts for 6-8 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the skillet and set aside for 5 minutes to rest before slicing.
- Serve the baked potato salad with sliced chicken on top and a side of Dijon dressing.
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