Sheet Pan Fried Chicken with Spicy Collards & Roasted Red Potatoes
Easy Cleanup

Sheet Pan Fried Chicken

with Spicy Collards & Roasted Red Potatoes

50 MIN
2 Servings
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From the Test Kitchen

In this lighter take on classic fried chicken, you’ll achieve that juicy flavor and crispy texture by baking chicken thighs coated with egg and panko breadcrumbs. It’s the perfect partner for oven-steamed collard greens, roasted potatoes, and our irresistible barbecue mayo.

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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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fresh
ingredients
Sheet Pan Fried Chicken with Spicy Collards & Roasted Red Potatoes
Title
time-saving
tips & techniques
Collard Greens
Barbecue Sauce
How To: Safely Cut Round Vegetables
Mayonnaise
Panko Breadcrumbs
How To: Peel Garlic
Shallot
Garlic
Red Potatoes
How To: Hold a Chef's Knife
Apple Cider Vinegar
Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the stems of the collard greens; roughly chop the leaves. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Cut the potatoes lengthwise into 1-inch-wide wedges.

Prepare the collard greens packet:
2 Prepare the collard greens packet:

Place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the chopped collard greens and garlic, sliced shallot, vinegar, 1 tablespoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to thoroughly combine. Transfer to one side of the foil and top with 1 tablespoon of water. Fold the foil in half over the seasoned collard greens. Roll and crimp the 3 open edges inwards to completely seal the packet.

Roast the vegetables:
3 Roast the vegetables:

Line a sheet pan with aluminum foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Place the foil packet of seasoned collard greens on the other side. Roast 29 to 31 minutes, or until the potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the foil packet to a work surface.

Coat the chicken:
4 Coat the chicken:

While the vegetables roast, line a separate sheet pan with aluminum foil. Lightly oil the foil. Crack the egg into a medium bowl; season with salt and pepper. Beat until smooth. Place the breadcrumbs on a large plate; season with salt and pepper. 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 beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to the sheet pan; drizzle with olive oil.

Bake the chicken:
5 Bake the chicken:

Bake the coated chicken, rotating the sheet pan halfway through, 24 to 26 minutes, or until golden brown and cooked through. Remove from the oven.

Make the sauce & serve your dish:
6 Make the sauce & serve your dish:

While the chicken bakes, in a bowl, combine the barbecue sauce and mayonnaise; season with salt and pepper to taste. Carefully open the foil packet of cooked collard greens; season with salt and pepper to taste. Serve the baked chicken with the roasted potatoes, finished collard greens, and sauce on the side. Enjoy!

Tips from Home Chefs

Sheet Pan Fried Chicken

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the stems of the collard greens; roughly chop the leaves. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Cut the potatoes lengthwise into 1-inch-wide wedges.

2 Prepare the collard greens packet:

Place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the chopped collard greens and garlic, sliced shallot, vinegar, 1 tablespoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to thoroughly combine. Transfer to one side of the foil and top with 1 tablespoon of water. Fold the foil in half over the seasoned collard greens. Roll and crimp the 3 open edges inwards to completely seal the packet.

Prepare the collard greens packet:
Roast the vegetables:
3 Roast the vegetables:

Line a sheet pan with aluminum foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Place the foil packet of seasoned collard greens on the other side. Roast 29 to 31 minutes, or until the potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the foil packet to a work surface.

4 Coat the chicken:

While the vegetables roast, line a separate sheet pan with aluminum foil. Lightly oil the foil. Crack the egg into a medium bowl; season with salt and pepper. Beat until smooth. Place the breadcrumbs on a large plate; season with salt and pepper. 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 beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to the sheet pan; drizzle with olive oil.

Coat the chicken:
Bake the chicken:
5 Bake the chicken:

Bake the coated chicken, rotating the sheet pan halfway through, 24 to 26 minutes, or until golden brown and cooked through. Remove from the oven.

6 Make the sauce & serve your dish:

While the chicken bakes, in a bowl, combine the barbecue sauce and mayonnaise; season with salt and pepper to taste. Carefully open the foil packet of cooked collard greens; season with salt and pepper to taste. Serve the baked chicken with the roasted potatoes, finished collard greens, and sauce on the side. Enjoy!

Make the sauce & serve your dish:
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