Coated Chicken, baked potatoes and Coleslaw Salad

Make sure to prepare the salad first as it needs to be kept in the refrigerator for at least 2 hours.

To make the Chicken:
4 pieces skinless Chicken (boneless or with bones-up to you) dipped in milk or water
Coating mix
1/2 teaspoon Garlic powder
1/2 teaspoon chillie pieces
dash of pepper and salt

Heat oven to 400 degrees
Mix all ingredients except for chicken in a bowl. Take each piece of chicken on a fork and drain excess and coat with mixture and place on a baking dish or cookie sheet.
Place in oven for about 45 minutes if with bones and about 20 minutes if boneless.

Baked Potatoes:
5 potatoes cut into 1/4 inch squares
2 teaspoons Garlic
2 teaspoons dried parsley flakes
dash of salt and pepper
Extra Virgin Olive Oil a dash or two

Toss all the ingredients together and place in the oven. Bake for about 45 mins to an hour until nice and crispy.

Coleslaw:
1/2 small cabbage grated
7 baby carrots or 2 large carrots shredded
2 tablespoons mayonnaise( any kind you like)
1 tablespoon of Extra virgin Olive oil
1 teaspoon vinegar
1 tablespoon milk

Beat the mayo, EVOO,vinegar and milk together with a fork.Add into the cabbage and carrots and mix well. Refrigerate for at least 2 hours.