Oven "Fried" Chicken with Sweet Potato Fries and Slaw
Ingredients
Classic Coleslaw
- 1 cup mayonnaise
- 6 tsp sugar
- 2 tsp salt
- 1/2 tsp black pepper
- 6 TBSP vinegar (apple cider or white)
- 1 bag coleslaw mix
Sweet Potato Fries
- 2 large sweet potatoes, cut in 1/4 inch wedges
- 1 TBSP cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 TBSP olive oil
Oven "Fried" Chicken
- 1 1/2 pounds chicken breast, cut into strips
- 2 eggs
- 1 cup flour
- 2 cups panko breadcrumbs
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1/2 TBSP smoked paprika
- 1 tsp dried thyme
- 2 TBSP olive oil
- 4 TBSP butter
Instructions
Coleslaw
- In a large bowl, combine all ingredients except the coleslaw mix. Fold in the coleslaw mix. Cover and refrigerate at least 1 hour.
Sweet Potato Fries
- Preheat the oven to 425 degrees. Spread the sweet potato wedges out on a sheet pan lined with parchment paper. (Be sure to not overcrowd them on the pan).
- Sprinkle the cornstarch and spices on top, and toss to combine. Drizzle the olive oil on top, and toss to combine again.
- Bake 25 minutes, flipping half way through.
Oven "Fried" Chicken
- Preheat oven to 425 degrees. Place a baking dish in the oven to preheat.
- On a plate, combine the panko, flour, and spices. In a bowl, whisk together the 2 eggs. Stir 1/4 cup of the breadcrumb mixture into the eggs. Dip the chicken strips into the egg mixture, then the panko. Set aside.
- Remove the hot baking dish from the oven, and melt the butter with the oil in the bottom. Place the chicken strips in, leaving room in between each piece. Spray the tops with olive oil or cooking spray.
- Bake, along with the sweet potato fries, for 20 minutes, flipping half way through.
- Place on a wire rack to cool for 5 minutes.