Crispy Chicken Potato Salad

Serves 4 Prep Time: 40 Minutes

Ingredients


  • For the Chicken
  • 75g cornflakes
  • 3 tbsp plain flour
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 4 chicken thighs
  • 250ml buttermilk
  • 2 tbsp sunflower oil
  • For the salad:
  • 1kg baby potatoes, halved lengthways
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 1 red onion, thinly sliced
  • For the dressing:
  • Large handful flat leaf parsley, roughly chopped
  • 3 garlic cloves, peeled
  • 50ml extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • Zest of 1 lemon
  • Sea salt and freshly ground black pepper
1
 Heat oven to 200°C/400°F/Gas Mark 6.  
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
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
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
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
To make the dressing, blitz all the ingredients together until well combined.
7
Mix the dressing in with the hot potatoes along with thinly sliced red onion.  8. Arrange the potatoes and crispy chicken on a plate. Finish with a sprinkle of  parsley.