Oven-Fried Chicken With Potato Side Salad

• 500 g potatoes, washed
• 150 g plain yoghurt
• 100 g salad cream
• 400 g cucumber, diced
• 2 None tomatoes, chopped
• 1/2 head iceberg lettuce, torn
• 1 medium onion, finely diced
• 425 ml can of sweetcorn, drained
• 8 None chicken drumsticks and/or thighs
• 75 g plain flour
• 1 medium egg, beaten
• 50 ml semi skimmed milk
• 100 g breadcrumbs
• 6-8 tbsp oil

1. Preheat oven to 450u0b0F. Mix together the flour, egg and milk. Dredge chicken in the flour and egg mixture, then roll in breadcrumbs. Place on a greased baking tray, drizzle with oil and bake for 35-40 minutes, turning half way through.
2. For the salad, cover whole potatoes with water by 1 inch. Season and place over burner set to high and bring to a boil. Cook for 20 minutes, until soft but not falling apart. Drain, cut into pieces and set aside to cool slightly.
3. Mix the yogurt and mayonnaise together and season with salt and pepper. In a separate bowl, mix the cucumber, tomatoes, lettuce, potato, onion and corn. Toss salad with yogurt dressing and serve with baked chicken.

yoghurt, salad cream, cucumber, tomatoes, onion, sweetcorn, chicken, flour, egg, milk, breadcrumbs, oil

Taken from recipes-plus.com/api/v2.0/recipes/16551 (may not work)