Oven-Fried Chicken with Sweet Potato & Carrot Rosti
Prep Time
Serves
Cooking Mode
1 whole chicken (3 to 3 1/2 lb/1.5 to 1.75 kg), cut into 8 pieces
1 ¼ tsp salt, divided
⅓ cup all-purpose flour
2 eggs, beaten
2 cups finely crushed corn flakes
1 sweet potato, shredded (approx. 2 1/4 cups/560 mL)
1 carrot, shredded (approx. 3/4 cup/175 mL)
¼ pepper pepper
pinch cayenne pepper
2 eggs, beaten
¼ cup all-purpose flour
1 tbsp finely chopped fresh chives
1 tbsp vegetable oil
1 whole chicken (3 to 3 1/2 lb/1.5 to 1.75 kg), cut into 8 pieces
1 ¼ tsp salt, divided
⅓ cup all-purpose flour
2 eggs, beaten
2 cups finely crushed corn flakes
1 sweet potato, shredded (approx. 2 1/4 cups/560 mL)
1 carrot, shredded (approx. 3/4 cup/175 mL)
¼ pepper pepper
pinch cayenne pepper
2 eggs, beaten
¼ cup all-purpose flour
1 tbsp finely chopped fresh chives
1 tbsp vegetable oil
Directions
1Preheat oven to 425°F (220°C). Season chicken pieces with 1 tsp (5 mL) salt. Dredge chicken in flour, shaking off excess. Dip in egg then coat in crushed corn flakes. Transfer to oiled foil-lined rimmed baking sheet.
2Bake 20 min., then reduce heat to 375°F (190°C) and bake another 25 to 30 min., until the coating is browned and an instant-read thermometer inserted into thickest piece of chicken registers 165°F (74°C).
3Meanwhile, in bowl, toss together sweet potatoes, carrots, remaining salt, pepper and cayenne. Stir in eggs, flour and chives until just combined. Divide mixture into 4. Heat oil in large ovenproof non-stick skillet over medium-high heat. Place 4 mounds of rosti mixture into skillet and press gently to form rounds. Cook 2 to 3 min. per side, or until golden brown. Transfer skillet to 375°F (190°C) oven and bake another 10 min. to cook through. Serve chicken with rosti.
Tips
1
Shred vegetables in food processor or coarsely grate with box grater. Serve rosti with a dollop of Greek yogurt or tzatziki sauce.
Disclaimer
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Personal Note
Personal Note
