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Unfried Chicken & Fries with Slaw




Source of Recipe


Woman's Day 6/03






List of Ingredients



• COLESLAW DRESSING:
  
• 1/4 cup plain lowfat yogurt
  
• 2 T cider vinegar
  
• 2 tsp each Dijon mustard and sugar
  
• 1/4 tsp each salt and pepper
  
• 4 cups bagged salad mix
  
• 1 cup sliced radishes
  
• BREADING:
  
• 1 1/2 cups seasoned bread crumbs
  
• 1/2 tsp salt
  
• 1 T each paprika, onion powder, and herbes de Provence
  
• 1 cup plain lowfat yogurt
  
• 1 tsp salt
  
• 3/4 tsp pepper
  
• 1 cut-up chicken (about 2 3/4 lb), skin and visible fat removed
  
• nonstick spray
  
• 3 large baking potatoes, scrubbed
  
• 1/4 tsp paprika
  






Instructions



1. DRESSING: Whisk ingredients in a serving bowl to blend. Stir in coleslaw mix and radishes. Refrigerate.
   
2. Place oven racks in middle and lower postions. Heat to 425 degrees. Coat a large wire rack and a large baking sheet with nonstick spray. Set rack in a roasting pan.
   
3. BREADING: Mix ingredients in a large ziptop bag.
   
4. Mix yogurt, 1/2 tsp salt and 1/4 tsp pepper in a small bowl. Rub on chciken 1 piece at a time, place in bag, seal and shake to coat. Arrange on wire rack; coat chicken with nonstick spray.
   
5. Cut each potato in 8 wedges. Season with remaining salt and pepper and the paprika. Place in a single layer on baking sheet; coat potatoes with nonstick spray.
   
6. Bake chicken on middle rack, potatoe son lower rack, 30 to 35 minutes, turning potatoes once, until chicken and potatoes are cooked through and browned.
   






Final Comments


Serves 4.