Crispy Chicken & Potato Salad

with Cherry-Barbecue Dipping Sauce

35 MIN

4 Servings

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From the Test Kitchen

You’ll make a delightfully crispy, golden coating for chicken breasts by dredging them in flour, egg, and breadcrumbs before searing them in the pan to achieve a crunchy exterior. It’s all deliciously contrasted with a tangy-sweet sour cherry barbecue sauce; perfect for dipping or drizzling.

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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Medium dice the celery.

2 Roast the vegetables:

Place the diced potatoes and carrot pieces on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Bread the chicken:

While the vegetables roast, place the flour and breadcrumbs on two separate large plates. Season each with salt and pepper. Crack the egg into a large bowl. Add 1 tablespoon of water and season with salt and pepper; beat until smooth. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

4 Cook the chicken:

While the vegetables continue to roast, in a large pan (nonstick, if you have one), heat the ghee on medium until melted. Add the breaded chicken. Cook 8 to 9 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a paper towel-lined plate.

5 Finish & serve your dish:

While the chicken cooks, to make the dipping sauce, in a bowl, whisk together the barbecue sauce and cherry spread. Taste, then season with salt and pepper if desired. In a large bowl, combine the diced celery, vinegar, mayonnaise, and pickle relish. Add the roasted vegetables; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the potato salad and dipping sauce on the side. Enjoy!