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Table Charlotte- Recipes for the Week

You’ll surely crow over this oven-fried chicken recipe
Add cucumber salad, sweet potato fries
Published Sunday, May 6, 2018 5:46 pm
by Ashley Mahoney

Oven-fried chicken with cucumber salad.

Comfort food works in any season. Try our oven fried chicken with sweet potato fries and cucumber salad for a delicious meal. From the protein to the beta carotene to the overall experience, it’ll leave you wanting more.


Sweet potato fries:

1 large sweet potato

2 tablespoons olive oil

Dash salt

Dash pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

Cucumber salad:
1 cucumber

1/4 cup minced onion

1 tablespoon apple cider vinegar

1 tablespoon mayonnaise

Oven fried chicken:
Italian style bread crumbs (start with 1 cup, add more as needed)


Chicken legs

Dash salt

Dash pepper

Sweet potato fries

Place sweet potato slices in a large mixing bowl (they should look like uncooked fries, no need to peel the potato, unless you prefer it skinless)

Coat with oil, onion and garlic powder, salt and pepper

Place on cookie sheet (place on a layer of tin foil for minimum cleanup)

Bake for 30-45 minutes at 350 degrees

Cucumber salad:
Peel cucumber

Use veggie slicer on spiral setting to slice cucumber into a large serving bowl

Squeeze out excess liquid from cucumber slices

Place in a separate large serving bowl

Toss in dash salt and pepper and minced onion

Add mayonnaise and apple cider vinegar

Stir to combine

Serve as a side dish

Oven fried chicken:
Place mayonnaise in a large mixing bowl

Add salt, pepper and chicken

Cover chicken in mayonnaise combination

Place bread crumbs into a separate bowl

Coat chicken with bread crumbs

Evenly space on a cookie sheet (place a layer of tin foil on the sheet for minimum cleanup)

Bake at 350 degrees for 30-45 minutes

Bake simultaneously with fries to save time

Serve and enjoy!  


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