Oven-Fried Chicken and Roasted Sweet Potato Salad

Name: Oven-Fried Chicken and Roasted Sweet Potato Salad
Yield: Serves 4
Ingredients: 2 large, sweet potatoes (about 2 pounds), scrubbed, quartered lengthwise, then sliced crosswise into 1/2-inch-thick pieces; 1/3 cup, vegetable oil, plus 1/4 cup; , Salt and ground black pepper; 1 (5-ounce) box, plain Melba toast, ground to a sand-and-pebble texture in a food processor; 1/2 teaspoon, garlic powder; 2 , large eggs; 2 teaspoons, Dijon mustard; 1 teaspoon, dried thyme; 4 , split bone-in chicken breasts, 8 to 10 ounces each, skin removed; 2 , medium scallions, white and green parts, sliced thin; 5 ounces, jarred roasted red peppers, drained, dried, and cut into 1/4-inch pieces (about 1/2 cup)

5 comments

SERVES4

TIME1½ hours

Oven-Fried Chicken and Roasted Sweet Potato Salad

WHY THIS RECIPE WORKS

In search of the perfect coating for our oven-fried chicken recipe, we kept testing and eventually ended up with an unlikely winner: Melba toast. For flavor, we added tangy Dijon mustard and dried thyme. Pulverized and tossed with a little ...

This is a members' feature.