Oven Fried Chicken Fingers and more

Charlotte Cooks

Oven Fried Chicken with Fresh Cole Slaw, Mango Salsa and Salt and Vinegar Roasted Potatoes

Recipes

Oven Fried Chicken

  • 2 boneless chicken breasts, cut into fingers
  • 2 cups buttermilk + 2 additional cups, keep separated
  • 2 cups all-purpose flour
  • 2 cups panko
  • 2 Tablespoons Montreal Steak Seasoning
  • ¼ cup Olive oil

Preheat oven to 400°F

Cut the chicken into fingers.

Marinade 30 minutes in 2 cups buttermilk.

Remove from buttermilk and pat dry.

Lightly season the chicken with salt and pepper.

Set up a standard breading station.
3 containers:
#1 is flour
#2 is 2 cups buttermilk
#3 is seasoned panko (season the panko with Montréal steak seasoning)

Here’s the set up:

Pan #1: Flour, seasoned    Pan #2 Buttermilk    Pan #3 Seasoned Panko Breadcrumbs   Pan#4 Sheet pan for breaded chicken

Dredge each finger in flour, then buttermilk, then panko. Making sure each finger is well coated on all sides.

As each finger is coated, place on a parchment lined baking sheet.

Drizzle each finger with a small bit of olive oil.

Place sheet pan in oven and bake the chicken until golden brown; usually about 20 minutes.

Ovens vary so watch yours.

The internal temperature should reach 165°F on a food thermometer.

Keep warm in a 150° oven. Do not cover so the chicken remains crispy.

Coleslaw

  • 1 bunch scallions
  • 1 teaspoon celery seed
  • ¼ cup mayonnaise
  • 2 tablespoons seasoned rice wine vinegar
    • There are 2 kinds of rice vinegar; seasoned (with salt and sugar) and unseasoned. Read the labels and choose seasoned for this recipe.
  • 1 tablespoon sugar
  • 1 pound bag of tri-color coleslaw mix
    • Or thinly slice cabbage, carrots and some red cabbage for about 1 pound total weight.
    • Salt and pepper to taste

Choose a large bowl; Allow lots of stirring room.

Slice scallions, place into the bottom of the bowl.

Add the celery seed, mayonnaise, rice wine vinegar, sugar and whisk to smooth.

Slice the cabbages and carrots and add to the dressing.

Stir to coat.

Adjust flavors with salt and pepper if needed.

Allow to sit for at least one hour in the refrigerator before serving to allow flavors to meld.

Stir well before serving.

Mango Salsa

  • 1 pound mango slices, fresh or jarred mango, cut into medium dice
  • ½ sweet onion, small dice (like Vidalia)
  • 1 small diced jalapeno,
  • ½ cup sweet grape tomatoes, cut in half
  • 2 tablespoon seasoned rice wine vinegar
  • ½ bunch chopped cilantro
  • ½ bunch chopped scallions
  • Salt and pepper to taste

Cut all fruits and vegetables, combine everything in a bowl and serve.

Salt and Vinegar Roasted Potatoes

  • 3-4 small red potatoes per person
  • 1 tablespoon salt
  • ¼ cup Olive oil
  • 1 teaspoon Kosher salt

2 ounces Malt vinegar (you may use more or less depending upon your taste)

Place the potatoes into a saucepan, cover with cold water and bring to a boil.

Salt water once boiling begins.

Cook until done.

Drain and place on a clean kitchen towel.

Cover and whack each potato with a rolling pin to break it open but not smash it flat.

Place the smashed potatoes on a baking sheet, drizzle with olive oil.

Place in the 400° and bake about 35-40 minutes until the edges start to turn golden brown and the skins are crispy.

Remove from the oven, place in a serving bowl.

Sprinkle salt and malt vinegar over the potatoes and serve warm.

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