Another Sunday evening dinner in the books. Because of a very busy week – Lady Gaga, seeing Waitress the musical as well as a very busy work week – Sunday became a great excuse to make three dishes. Oven Baked “Fried” Chicken with Sweet Potato Fries and delicious apple pie was on the menu – an ode to the holiday ahead without the heavy stuffing and potatoes.  Since I don’t eat a lot of meat I haven’t made fried chicken before. This recipe is easy and uncomplicated which is just what I want on a Sunday evening.

Inevitably, I forgot an ingredient which I realized after I had returned home from food shopping. Buttermilk. A fairly important ingredient in the making of this dish but – that’s what kitchen hacks are for! A quick google search turned up a substitute. Regular milk mixed with a teaspoon of lemon juice or white vinegar until it curdles slightly. Worked for me, it can work for you. If you have buttermilk, add a splash of lemon juice to it as well.


Panko breadcrumbs make this crispy chicken crunch! Mix the breadcrumbs with grated parmesan, paprika, salt, pepper, poultry seasoning, garlic powder, crushed cornflakes (right?) and dry parsley flakes, onion powder and a dash of chili powder. Blend and set aside.  Dunk your chicken in the buttermilk and refrigerate. IF you planned ahead, put your chicken legs in the buttermilk and refrigerate for 6-8 hours or overnight. IF you didn’t (like me) place in the fridge for as long as you can. My chicken sat in there for about an hour and half – enough for it to numb my hands when I went to bread the chicken. Be warned.  Preheat the oven to 400 degrees. Once the chicken is coated, place them on a baking sheet for 40-45 minutes until golden brown.

Find some point to half your four sweet potatoes lengthwise. Mine were all different sizes so they were not all cut equally, which, eh – it’s fine, don’t stress! Just be sure to place them cut side down on the cutting board and slice lengthwise into three “equal” parts. Toss the sweet potatoes in olive oil, garlic powder, paprika, rosemary, and 1/2 tsp salt. Lay out on a baking sheet and place in the oven at 425 degrees for 20 minutes. Flip once at the ten minute mark. Add a half teaspoon of salt when you remove from the oven. These were beyond delicious and paired very well with the chicken. Best part, both dishes are fairly quick to make and fairly healthy to boot!