THE WASHINGTON POST – Fried chicken and potato salad are a favourite summertime combo.
Still, to enjoy it the old-fashioned way – the way my mother made it – with bone-in, battered deep-fried chicken and potato salad mixed with lots of chopped celery, pickles and eggs takes so much time and makes a bit of a mess in the kitchen.
To round out the meal, I added boiled corn on the cob and a few salted red, ripe tomato slices – like summer on a plate.
I may still pull out the Dutch oven and make myself a batch of golden fried chicken before the fall arrives, but this is the way to go on a weeknight, when I want to scratch that summer picnic itch.
Baked Chicken Nuggets With Warm Potato Salad
For the potato salad
Two pounds thin-skinned small new potatoes
Three tablespoons extra-virgin olive oil
Two tablespoons tahini
One tablespoon fresh lemon juice
Half teaspoon freshly ground black pepper, or more to taste
One tablespoon roughly chopped fresh flat-leaf parsley
Quarter cup sliced scallions
For the chicken
Two tablespoons canola oil or any neutral oil
One pound boneless, skinless chicken breasts
Half cup plain bread crumbs
Half cup panko bread crumbs
Half cup grated Parmesan cheese
One teaspoon sweet paprika
One teaspoon garlic powder
One teaspoon onion powder
Quarter teaspoon kosher salt
Quarter teaspoon cumin
Quarter teaspoon cayenne pepper
Half to quarter cup Creole mustard, or any spicy mustard
Cook the potatoes: Put the potatoes in a pot with just enough water to cover them.
Bring to a boil over medium-high heat, add a large pinch of salt and boil until the potatoes can be easily pierced with a thin skewer or paring knife, about 15 minutes.
Drain the potatoes and transfer them to a cutting board.
Let the potatoes cool for at least five minutes, or until cool enough to the touch, then cut into bite-size pieces.
Make the chicken: While potatoes are boiling, position a baking rack in centre of the oven and preheat to 400 degrees.
Add about two tablespoons of oil to a large, rimmed baking sheet.
Cut the chicken into approximately one-inch to one-and-a-half-inch pieces.
In a large, shallow bowl, whisk together the plain and panko bread crumbs, cheese, paprika, garlic powder, onion powder, salt, cumin and cayenne pepper until combined.
In a small, shallow bowl, add the mustard.
Dip each of the chicken pieces in the mustard, so they are lightly coated.
Then press each piece into the bread crumb mixture, coating all sides.
Place the coated chicken on the oiled baking sheet.
Repeat with the remaining chicken, making sure none of the pieces are touching.
Roast the nuggets for 15 to 20 minutes, or until pieces are golden brown and register 165 degrees on an instant-read thermometer.
Make the potato salad: While chicken is roasting, in a large bowl, whisk together the olive oil, tahini, lemon juice and pepper until combined.
Stir in the parsley.
Add the potatoes and scallions to the bowl and gently toss with the dressing just until coated.
Taste and adjust seasonings, if needed.
Serve the chicken and potato salad warm or at room temperature.
Total Fat: 33g; Saturated Fat: 8g; Cholesterol: 94mg; Sodium: 1718mg; Carbohydrates: 63g; Dietary Fibre: 7g; Sugars: 3g; Protein: 42g.