Crispy Chicken Potato Salad

Method

1. 1. Heat oven to 200°C/400°F/Gas Mark 6.
2. 2. Arrange the potatoes on a large roasting tray, drizzle with oil and toss to
   combine. Season with salt and pepper, drizzle with honey and pop into the
   oven for 35-40 minutes, until crispy, caramelised and golden.
3. 3. Crush the cornflakes to a fine in a zip lock bag, ​add the rest of the dry chicken
   ingredients to the bag, along with salt and pepper. Seal the bag and shake the
   dry mix until all ingredients are well combined.
4. 4. Tip out into a flat plate and into a bowl pour the buttermilk. One by one dredge
   each thigh into the buttermilk first and then the cornflake mixture, pressing the mix into the chicken.
5. 5. Take a shallow pan, pour in 1cm of sunflower oil and put on a medium/high heat. Once oil is hot, add your coated chicken thighs. Turn after 3-4 minutes or until the coating is crispy and golden.
6. 6. To make the dressing, blitz all the ingredients together until well combined.
7. 7. Mix the dressing in with the hot potatoes along with thinly sliced red onion.
8. 8. Arrange the potatoes and crispy chicken on a plate. Finish with a sprinkle of
   parsley.

• Recipes
• Spring
• Summer
• Autumn
• Light Meals & Salads
• Main Meals
• Family

Ingredients

• US
• METRIC