Potatoes: Bring a large pot of water to a boil. Peel and chop 2 large potatoes into 3cm cubes. Boil for 10-12 minutes until partially cooked.
Salad: Mix ½ cup mayonnaise, 1 tsp lemon zest, and 1 tsp crushed garlic in a bowl. Finely shred 1 baby cos and ⅛ cabbage, then slice 1/3 cucumber into matchsticks. Combine vegetables in a large bowl with the sauce, 3 tbsp dill, and 3 tbsp chives. Mix well and set aside.
Crumb & Potatoes: Preheat oven to 210ºC fan bake. Heat 3 tbsp canola oil on a baking tray in the oven. Pound chicken thighs to 5mm thick. Set up three bowls: ½ cup flour in one, 1 whisked egg in another, and 2 cups breadcrumbs in the last. Coat chicken in flour, then egg, then breadcrumbs.
Cook chicken & potatoes: Drain potatoes, add ½ cup flour to the pot, shake to coat, then transfer to the hot oil tray. Bake for 10-15 minutes until crispy. Heat 3 tbsp canola oil in a pan over medium heat and fry chicken for 3-4 minutes per side until golden.
Finish: Melt 50g butter in a small pot with 2 tbsp capers until butter browns and capers bloom.
Serve: Plate salad and crumbed chicken. Drizzle chicken with caper butter, and serve potatoes on the side. Serve with lemon wedges, if desired.