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Crispy chicken with potato salad

Crispy chicken with potato salad

Total Time
35 min
20 min
15 min



700 g, quartered

Plain flour

¼ cup(s), (35g)


2 medium, lightly beaten

Panko breadcrumbs

90 g

Lemon zest

2 tsp, or rind

Skinless chicken breast

500 g, (2 x 250g), cut in half horizontally

Light whole egg mayonnaise

¼ cup(s), (75g)

Lemon juice

2 tbs

Fresh flat-leaf parsley

¼ cup(s), finely chopped, plus extra to serve

Dijon mustard

½ tsp


1 medium, cut into wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. Cook potatoes in a large saucepan of boiling salted water for 20 minutes or until tender. Drain.
  2. Preheat oven to 200°C. Line a baking tray with baking paper and place a wire rack on top. Place flour, eggs and breadcrumbs into 3 separate shallow bowls. Stir rind into breadcrumbs. Place chicken fillets between two pieces of baking paper and gently pound with a rolling pin until chicken is about 1cm thick.
  3. Dip each fillet in flour, then egg and finally breadcrumbs. Lightly spray a large non-stick frying pan with oil and cook for 1 minute each side or until golden. Transfer to prepared tray and bake in oven for 10 minutes.
  4. Meanwhile, combine mayonnaise, juice, chopped parsley and mustard in a large bowl. Add potatoes and toss to coat. Season with salt and pepper. Sprinkle potatoes and chicken with extra parsley and serve with lemon wedges.


Tip: This is a family-friendly recipe that also tastes great served cold. If you don’t have panko breadcrumbs, you could use ordinary wholemeal breadcrumbs instead.