Crispy Chicken and Potatoes with Dipping Sauce

Ingredients

4     medium potatoes
2     tablespoons (30 mL) canola oil
Salt and pepper to taste
1/4     teaspoon (1 mL) paprika
1     egg
3     tablespoons (45 mL) water
1     cup (250 mL) crushed corn flakes
8     skinned, boned chicken thighs
 
Sauce:
1/2    cup (125 mL) prepared barbecue sauce
1/4    cup (50 mL) liquid honey
1/4    cup (50 mL) yellow mustard

Directions

Scrub potatoes, leaving skin on. Cut the potatoes in half lengthwise, then into quarters and eighths, making long wedges. In a bowl, combine oil, salt, pepper and paprika. Toss potato wedges in oil mixture and place on a lightly greased, rimmed baking sheet.

In a shallow dish, beat egg with water. Put corn flake crumbs in another shallow dish. Dip chicken pieces first in egg wash and then in crumbs, coating completely. Arrange in a single layer in pan with potato wedges. Bake at 375°F (190°C) for 40 minutes, turning once, until chicken juices run clear and potatoes are golden brown and crisp.

Sauce: Combine barbecue sauce, honey and mustard. Serve in individual dishes or one sauce dish, which gets passed around. Makes 1 cup.

Crispy Chicken and Potatoes with Dipping Sauce

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