Fried Chicken, Broccoli and Potato Salad

Summer is here!A strange summer to be sure, full of concerns about masks and social distancing, but also sunshine and the great outdoors and swimming and cook outs.

In the summer, I love love love potato salad. This recipe is a combination of mayo-based and German potato salad; I love the tang the vinegar lends. Cuts through the wonderfully fatty mayo. Roasted broccoli is a perennial favorite side.

Fried chicken! Do I need to say more? It is classic, delicious hot or cold (if you make enough to have leftovers) and delicious served with bbq sauce. I am obsessed with Sweet Baby Rays but feel free to sub in your fav or make your own.

Enjoy!

Ingredients:
1/4 cup barbecue sauce (Sweet Baby Rays)
1/2 pound boneless, skinless chicken breasts, pounded flat
1 head of broccoli
1/4 cup mayo
1 large clove of garlic, minced
1 bunch of scallions, sliced
1 russet potato
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon capers
1 egg
1/2 cup flour
1 teaspoon onion powder
shake of cayenne
salt and pepper

Method:
Cut potato into 1 inch pieces. Put the potato in salted water in a saucepan and bring to a boil. Cook for 4 to 5 minutes until tender. Drain and rinse under cold water. Set aside until cool.

Combine mayo, oil, vinegar, capers,

scallions, garlic and salt and pepper to taste. Add the potatoes and toss to coat. Refrigerate for 30 minutes before serving.

Preheat the oven to 450 degrees F. Cut broccoli into florets. Toss with olive oil and salt and pepper to taste. Spread in a single layer on a rimmed baking tray and bake in the oven for 12-15 minutes until golden brown.

Meanwhile, pat chicken dry and season with salt and pepper. In a shallow bowl, beat the egg and add salt and pepper. In another shallow bowl, add the flour, onion powder, cayenne and salt and pepper. Dredge chicken in flour, then dip in egg, then flour, then egg, then flour a final time.

Shallow fry in a 1/2 inch of neutral oil (like sunflower or veggie) in a deep skillet over medium high heat. Fry each side of the chicken breasts 3-4 minutes, until golden brown. Remove to a paper towel lined plate to drain, then serve with potato salad, broccoli and bbq sauce. Enjoy!

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