oven fried peanut chicken with potato-tomato salad

oven fried peanut chicken with potato-tomato salad

This dish is a tribute to a summertime picnic, where the food is no-fuss and still tastes wonderful. The delicious peanut-crusted chicken is just as juicy as classic fried chicken, but has a lot less grease. Scoring the thighs before popping them in the oven shortens the bake time, making this the perfect quick and hearty picnic meal.

What you’ll need:
1 oz dry-roasted and salted peanuts
3/4 cup panko breadcrumbs
½ teaspoon paprika
2 chicken thighs, 2 drumsticks
14 oz small white potatoes
7 oz grape tomatoes
small bunch parsley
1 shallot
1 large egg
olive oil
coarse salt
freshly ground black pepper

Equipment:
rimmed baking sheet
medium saucepan
colander

Recipe steps:
1. Prepare breading
Preheat oven to 425°F. Finely chop peanuts, mix in medium bowl with panko, paprika and 1/4 teaspoon salt. Mix in 1 tablespoon olive oil.

2. Prep chicken
Pull skin off each thigh and make two cuts crosswise (about ½” between them) on the middle of each, completely down to the bone.

3. Coat chicken
Whisk egg and season with salt and pepper. Place chicken in egg to coat entirely. Remove chicken from egg and put into peanut mixture. Cover with mixture and press gently to adhere on all sides.

4. Bake chicken
Place on a rimmed baking sheet and bake in oven until meat juices run clear, about 20 minutes.

5. Cook potatoes
Meanwhile, cut the potatoes into quarters. Place in a medium saucepan with enough water to cover by 1 inch. Add 1 teaspoon salt to the water and bring to a boil. Lower heat and simmer until tender, about 10–15 minutes. Drain.

6. Toss salad together
Cut tomatoes in half. Remove leaves from parsley stems and chop leaves coarsely. Remove ends from shallot, then halve, peel and thinly slice crosswise. Toss all with hot potatoes. Drizzle with 2 tablespoons olive oil and season generously with salt and pepper. Serve with oven fried chicken. Enjoy!