Oven-Fried Chicken With Potato Side Salad - cooking recipe

Ingredients

500 g potatoes, washed
150 g plain yoghurt
100 g salad cream
400 g cucumber, diced
2 None tomatoes, chopped
1/2 head iceberg lettuce, torn
1 medium onion, finely diced
425 ml can of sweetcorn, drained
8 None chicken drumsticks and/or thighs
75 g plain flour
1 medium egg, beaten
50 ml semi skimmed milk
100 g breadcrumbs
6-8 tbsp oil

Preparation

Preheat oven to 450\u00b0F. Mix together the flour, egg and milk. Dredge chicken in the flour and egg mixture, then roll in breadcrumbs. Place on a greased baking tray, drizzle with oil and bake for 35-40 minutes, turning half way through.
For the salad, cover whole potatoes with water by 1 inch. Season and place over burner set to high and bring to a boil. Cook for 20 minutes, until soft but not falling apart. Drain, cut into pieces and set aside to cool slightly.
Mix the yogurt and mayonnaise together and season with salt and pepper. In a separate bowl, mix the cucumber, tomatoes, lettuce, potato, onion and corn. Toss salad with yogurt dressing and serve with baked chicken.