Best Crispy Chicken And Potatoes With Red Cabbage Slaw Recipes

Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes image

Provided by Martha Stewart

Number Of Ingredients 15

Four 5-ounce boneless, skinless chicken breast halves, trimmed
1 tablespoon cornstarch
2 large egg whites, lightly beaten
2 cups unsweetened cornflakes, chopped (not ground) in food processor
2 tablespoons extra-virgin olive oil
1 large (about 8 ounces) Idaho potato, peeled and cut into 1-inch cubes
1/2 medium rutabaga, peeled and cut into 3/4-inch cubes
1 teaspoon coarse salt, plus more for cooking water
2 tablespoons milk, plus 1/2 cup low-fat (1 percent)
3/4 teaspoon freshly ground pepper
1 small red cabbage, cored and very thinly sliced
1 carrot, peeled and coarsely grated
2 tablespoons minced fresh chives
2 teaspoons distilled white vinegar
1/2 teaspoon sugar

Steps:

Place potato and rutabaga in a medium saucepan with salted water to cover by 1 inch. Bring to a boil; reduce heat, and simmer until vegetables are tender, about 25 minutes. Drain, and force through a food mill or potato ricer. Stir in 2 tablespoons milk and 1/4 teaspoon each salt and pepper. Set aside; keep warm, or reheat just before serving.
Meanwhile, combine cabbage, carrot, chives, vinegar, sugar, 1/4 teaspoon each salt and pepper, and remaining 1/2 cup milk. Toss well, and set aside.
Preheat oven to 450 degrees. Place chicken in a medium bowl; sprinkle with cornstarch and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in egg whites, and dredge in cornflakes, turning to completely coat. Heat a 12-inch cast-iron skillet over medium-high heat; add oil, swirling the pan to coat evenly. Add chicken, and cook until crisp and golden underneath, 1 to 2 minutes. Turn over; transfer pan to oven, and cook until chicken is firm to the touch, about 7 minutes. Transfer to cutting board; slice diagonally into thin strips, if desired.
Place a mound of slaw on each serving plate, and top with chicken. Serve rutabaga-potato mixture on the side.

Nutrition Facts : Calories 304 g, Cholesterol 82 g, Fat 2 g, Fiber 3 g, Protein 38 g, Sodium 672 g

Crispy Chicken and Potatoes with Cabbage Slaw image

Provided by David Tamarkin

Yield Serves 4, or 2 with leftovers

Number Of Ingredients 12

1/4 cup plus 2 tablespoons olive oil, divided
1 tablespoon plus 1 1/4 teaspoons ground cumin, divided
1 3/4 teaspoons kosher salt, divided
1 3/4 teaspoons freshly ground black pepper, divided
12 ounces baby Yukon Gold potatoes, halved (about 2 cups)
8 bone-in, skin-on chicken thighs (about 2 pounds), trimmed of excess skin and fat, patted dry
2 1/2 cups very thinly sliced red cabbage (from about 1/4 medium cabbage)
1/2 cup very thinly sliced red onion (about 1/4 onion)
1/4 cup chopped mint
1-2 tablespoons very thinly sliced jalapeño
2 tablespoons white wine vinegar
1/2 teaspoon honey

Steps:

Place a rack in top third of oven; preheat to 425°F. Mix 1/4 cup oil, 1 Tbsp. plus 1 tsp. cumin, 1 1/2 tsp. salt, and 1 1/2 tsp. pepper in a large bowl. Add potatoes and toss to coat. Arrange potatoes on a rimmed baking sheet. Add chicken to bowl and toss to coat. Arrange skin side up on baking sheet in between potatoes.
Roast chicken and potatoes, tossing potatoes halfway through, until potatoes are crispy, chicken skin is browned, and an instant-read thermometer inserted near bone registers 165°F, 30-35 minutes.
Meanwhile, toss cabbage, onion, mint, and jalapeño in a large bowl. Cook vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. cumin in a small saucepan over medium heat until warmed through. Pour hot dressing over cabbage mixture and toss to coat. Let sit until ready to use.
If desired, reserve 4 chicken thighs and 1/2 cup slaw for "Nextover" Chicken Tacos with Quick Refried Beans.
Divide remaining 4 chicken thighs, potatoes, and slaw among plates.
Do Ahead
Chicken and slaw can be made 2 days ahead; cover and chill.