Spicy, Baked Breaded Chicken with Sweet Potato Fries and Side Salad

One of the recipes this week from my subscription box is a spicy breaded chicken that you bake in the oven.  It sort of reminded me of when my mom would make shake n bake when I was a kid, but with this you actually make the mix.  The fun part is that they add sour cream to the recipe which makes it even better.

The entire thing (including sweet potato fries and a salad from scratch) takes about 30 minutes to make so it’s perfect for lunch, dinner or if you need to prepare a meal a head of time.

how to make baked breaded chicken

Spicy, Baked Breaded Chicken with Sweet Potato Fries and a Side Salad

This spicy baked breaded chicken with sweet potato fries and side salad is a tasty, quick, and easy meal to make. It's perfect for lunch or a light dinner. 

Print Recipe
Course: Main Course, Salad, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 2 chicken breasts (1 per person)
  • 1/4 cup panko breadcrumbs
  • 1 tbsp sour cream
  • 1 tbsp chili powder (I used 2)
  • 2 cloves garlic minced
  • 2 sweet potatoes cut into fries
  • 1/4 pint grape tomatoes
  • 1 baby gem lettuce
  • 1 small lemon cut in half
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  1. Start by preheating your oven to 450 degrees.

  2. Line two baking sheets with aluminum foil. Now toss the sweet potato fries in extra virgin olive oil with sea salt and pepper and bake on the sheet for about 25 to 30 minutes. Make sure to take them out about half way through and turn them over so they crisp and cook evenly. I like to cut them uneven instead of using my mandolin because it adds more of a home cooked feel to it instead of looking store bought.

  3. While the fries are baking, grease the other baking sheet and place the chicken breasts on it so they can thaw if they're frozen.

  4. Next heat a drizzle of extra virgin olive oil in a pan over medium heat and cook the minced garlic for 30 seconds (so it doesn't burn). Instantly remove from the heat and add the panko bread crumbs and chili powder to it. Add in a pinch of sea salt and pepper to season it and then mix it together and let it cool.

  5. Next add the sour cream to the top of the chicken breasts and then once the seasoning mix is cool, push it down on the sour cream on the chicken breasts so it sticks and stays in place. Now place these in the oven for about 12 or 15 minutes (with the sweet potato fries) until they're cooked through all the way.

  6. While they're cooking, chop the lettuce, half the grape tomatoes and then mix them in a large bowl. Add in extra virgin olive oil, sea salt and pepper to taste. Now squeeze 1/2 to 1 lemon in and mix thoroughly.

  7. Now plate the meal and serve.

Recipe Notes

You can serve it with a white wine like a Chardonnay or Sauvignon Blanc.  I did a light red (petite sirah) because I was craving it, but it didn't really work well with this meal.  You'll either want a heavy white or a light and acidic one.  Vidals could also work well because it will be sweet and taste good with the lemon and chili powder.  

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