Moist pieces of chicken derive their crunchy coating from cornflakes in this clever oven-fried variation on an all-American favorite. Rutabaga, a member of the cabbage family, adds to the flavor of mashed potatoes and complements the tangy red cabbage slaw.

Martha Stewart Living, March 2002

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Credit: Charles Schiller

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist
For the Crust
For the Vegetables
For the Slaw

Directions

Instructions Checklist
  • Place potato and rutabaga in a medium saucepan with salted water to cover by 1 inch. Bring to a boil; reduce heat, and simmer until vegetables are tender, about 25 minutes. Drain, and force through a food mill or potato ricer. Stir in 2 tablespoons milk and 1/4 teaspoon each salt and pepper. Set aside; keep warm, or reheat just before serving.

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  • Meanwhile, combine cabbage, carrot, chives, vinegar, sugar, 1/4 teaspoon each salt and pepper, and remaining 1/2 cup milk. Toss well, and set aside.

  • Preheat oven to 450 degrees. Place chicken in a medium bowl; sprinkle with cornstarch and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in egg whites, and dredge in cornflakes, turning to completely coat. Heat a 12-inch cast-iron skillet over medium-high heat; add oil, swirling the pan to coat evenly. Add chicken, and cook until crisp and golden underneath, 1 to 2 minutes. Turn over; transfer pan to oven, and cook until chicken is firm to the touch, about 7 minutes. Transfer to cutting board; slice diagonally into thin strips, if desired.

  • Place a mound of slaw on each serving plate, and top with chicken. Serve rutabaga-potato mixture on the side.

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