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