what is a good side dish to serve with oven fried chicken ?

Question

somthing other than potatoes please .were kinda burnt out on taters. we want something different. I have a fully stocked pantry just lack of imagination today.so fire away!
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Answer 1

Go to Lowe's and buy a vegetable grilling basket. Slice up some green peppers, zucchini, and an onion (larger than a quarter sizes). Other ingredients I've used are potato chunks, mushrooms, and even with diced meats. Marinate everything with a balsamic vinaigrette (paul newman's is fine if you don't want to make your own). Cook em on the grill for about an hour over medium heat. I usually don't need a starch when making this.
If you are sick of taters, here is something a little different I do that is tasty. Every time I bake potato's, I always bake about six extra. Dice those potatoes and deep fry them in olive oil, you only need about a cup, cup and a half, for this to work. Do not cover. I know the splashing is a pain to clean up, but let them cook until they're crunchy and add montreal steak seasoning and some onions to the mix. Every time I make these, people go nuts.

Answer 2

Corn is always a great option in my house. I drain a can, spread the kernels out onto a cookie sheet, put it under the broiler for a a few minutes, then toss it with some butter and a some sauteed minced peppers and onions, or if I am feeling lazy a bit of warmed up salsa-voila!

Answer 3

Chop up a few onions, mushrooms, bell peppers, carrots, whatever other veggies you have laying in your fridge and wrap them up in tinfoil with a chunk of butter and some garlic and salt and pepper and throw that on the Grill/BBQ or in the oven with your chicken and give it about 30 - 40 min at 350 dgr F Have you ever tried Cous Cous? Its another starch that you can substitute for potatoes, rice, or pasta.

Answer 4

Rice Pilaf Recipe Print OptionsPrint (no photos)Print (with photos) Ingredients 2 cups white rice (preferably long grain) 2 teaspoons of chicken fat or olive oil 1/2 cup chopped onion - green onion (scallions) or yellow onion 1/2 cup chopped celery Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock 2 teaspoons of Vegesal (or other seasoned salt) 1/4 teaspoon ground pepper 1/8 teaspoon cayenne Method 1 Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every cup of rice, you will need a total of 3 1/3 cups of liquid. You want to cook the rice in a liquid that is primarily stock - chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade stock is the best, of course, and will make a big difference in the quality of the resulting pilaf. Heat the measured amount of stock needed in a saucepan, at least 2-qt sized. 2 While the stock is heating, heat a large skillet on medium high heat. Add the chicken fat (or oil), melting it so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften. 3 If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of Vegesal (can use plain salt or other seasoned salt) along with ground pepper and a dash of cayenne. If you are starting with seasoned broth, you may only need to add a teaspoon of Vegesal or salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt. 4 Carefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan. Note that you could also pour the stock into the pan with the rice, cover and cook. This is the more usual way to make pilaf. We have found however more consistent results by pouring the rice into the saucepan of stock. Fluff with a fork to serve. You can also mix in heated peas, chopped parsley, toasted almonds, or raisins to the pilaf to make it more interesting. Serves 6 to 8.

Answer 5

Tossed Salad, Green beans, Corn on a Cob, Creamed Corn, Rice, or my favorite Mac & Cheese and Rolls.

Answer 6

fresh tomatoes diced, seasoned, add some shredded mozz or parmesan cheese.

Then the corn with the peppers and onions recipe above sounds really good.

Another idea: heat up some frozen sliced squash and zucchini. Add some light oil and seasonings.

Answer 7

Pasta salad made with Italian dressing, marinated aritchoke hearts, can of sliced olives, green onins, bell pepper, grape tomatoes

Answer 8

Try Lipton Pasta Sides-they come in a great variety of flavors-chicken and broccoli is our family favorite!

Answer 9

Oh my i'm getting hungry just thinking about that.
you really can't go wrong with potatoes but since you're sick of it, try some vegetables like steamed broccoli or green beans.

Answer 10

a nice caesar salad, mac-n-cheese, wild long grain rice, corn, or green beans. Hey why not all of the above? :)