- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 1
- whole chicken (3 to 3 1/2 lb/1.5 to 1.75 kg), cut into 8 pieces
- 1 1/4 tsp
- salt, divided
- 6 ml
- 1/3 cup
- all-purpose flour
- 75 mL
- 2
- eggs, beaten
- 2 cups
- finely crushed corn flakes
- 500 mL
- 1
- sweet potato, shredded (approx. 2 1/4 cups/560 mL)
- 1
- carrot, shredded (approx. 3/4 cup/175 mL)
- 1/4 pepper
- pepper
- 1 mL
- pinch cayenne pepper
- 2
- eggs, beaten
- 1/4 cup
- all-purpose flour
- 60 mL
- 1 tbsp
- finely chopped fresh chives
- 15 mL
- 1 tbsp
- vegetable oil
- 15 mL
Method
- Step 1
- Preheat oven to 425°F (220°C). Season chicken pieces with 1 tsp (5 mL) salt. Dredge chicken in flour, shaking off excess. Dip in egg then coat in crushed corn flakes. Transfer to oiled foil-lined rimmed baking sheet.
- Step 2
- Bake 20 min., then reduce heat to 375°F (190°C) and bake another 25 to 30 min., until the coating is browned and an instant-read thermometer inserted into thickest piece of chicken registers 165°F (74°C).
- Step 3
- Meanwhile, in bowl, toss together sweet potatoes, carrots, remaining salt, pepper and cayenne. Stir in eggs, flour and chives until just combined. Divide mixture into 4. Heat oil in large ovenproof non-stick skillet over medium-high heat. Place 4 mounds of rosti mixture into skillet and press gently to form rounds. Cook 2 to 3 min. per side, or until golden brown. Transfer skillet to 375°F (190°C) oven and bake another 10 min. to cook through. Serve chicken with rosti.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 recipe):
- Calories:
- 710
- Fat:
- 37 g
- Saturated Fat:
- 10 g
- Carbs:
- 34 g
- Fibre:
- 2 g
- Sugar:
- 5 g
- Cholesterol:
- 345 mg
- Protein:
- 59 g
- Sodium:
- 1060 mg