Fried Chicken Potato Salad
Basic Ingredients
- 2 medium baking potatoes; boiled, peeled, and sliced into cubes
- 2 (4 ounces) chicken breasts
- 1 1/2 tbsp sweet pickle relish
- 1/2 cup chopped scallions
- 3/4 cups frozen green peas, thawed
- 5 to 6 tablespoons light mayonnaise
- 1/2 tsp garlic powder
- 1 egg, beaten
- 1/4 cup cooking oil
- 1/4 cup all-purpose flour
Cooking Methods
- Compress the chicken breasts using a meat tenderizer tool by mildly pounding on the meat until it is about 1/4 inch thick.Sprinkle both sides with salt and pepper.
- Heat a frying pan and pour-in the cooking oil.
- In the meantime, dip the chicken in beaten egg and dredge in flour.
- Once the oil is becomes hot, pan fry each side of the chicken in medium heat for 8 to 10 minutes.
- Remove the chicken in the pan.
- Place in a plate to cool down. Chop into bite size pieces. Separate.
- In a large mixing bowl, blend mayonnaise, salt, pepper,sweet pickle relish and garlic powder. Mix well.
- Add-in the potatoes, green peas, chicken and scallions.Toss.
- Cover and refrigerate for 3 hours.
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