Blue Plate Special

Today's Blue Plate Special is baked, sweet and spicy chicken with baked, sweet potato fries and tangy, purple coleslaw.



Marinate the Chicken

In a shallow bowl or pie plate, season the chicken with salt and pepper.

Add teriyaki marinade to cover (but not drown) the chicken. Add two tablespoons of sriracha chili sauce. Move the chicken around with your hands to combine the sauce with the sriracha. Wash hands. Cover and refrigerate for at least one hour.

Make the Slaw

Cut a purple (red) cabbage into quarters. Remove the white core from one quarter. Shred with a chef's knife.

In a bowl, toss with salt, pepper, white vinegar, celery seed and light mayonnaise. Eyeball and adjust the ingredients until you get the flavor you want.



Make the Fries

Peel the sweet potato.

Cut off the ends.

Slice each side to square off the potato. You should have a sweet potato bar.

Cut in half lengthwise and then the halves in half, lengthwise.

Turn the sliced gold bar of sweet potatoes over, one quarter turn.

Cut in half and then the halves in half.

Toss with vegetable oil, season with seasoned salt and bake on a sheet at 425 degrees for 30 minutes, turning half way through.

Bake the Chicken



Remove the tray of fries. Place chicken on a wire rack, set on a baking sheet, in the hot oven.

Reset the oven temperature to 380. Bake for 30 minutes. During the last 10 minutes, put the fries back in the oven so they will get hot.

Plate and serve as above.