Mom's Crispy Chicken And Potatoes

Recipe Ingredients

1 1/3 lbs	605g / 21oz	Potatoes - (4 medium)
1		Egg
3 tablespoons	45ml	Water
1 cup	62g / 2.2oz	Corn flake crumbs
8		Skinned chicken thighs - (about 4 1/2 ounces
1 teaspoon	5ml	Dried sage or tarragon
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Pepper
1/2 cup	118ml	Prepared barbecue sauce
1/4 cup	59ml	Honey
1/4 cup	59ml	Prepared yellow mustard

Recipe Instructions

Heat oven to 375 degrees. Pierce potatoes with tines of fork; microwave on HIGH 8 minutes. Meanwhile, in shallow dish beat egg with water; place corn flake crumbs in another shallow dish. Dip chicken pieces into egg, then crumbs to coat completely. Coat rimmed baking sheet with vegetable cooking spray; place chicken on sheet.

Cut potatoes into 1-inch chunks; place on sheet with chicken. Coat potatoes with cooking spray; sprinkle with sage. Season chicken and potatoes with salt and pepper. Bake about 40 minutes until juices run clear when chicken is pierced and potatoes are golden brown.

Meanwhile, to make sauce: In bowl mix barbecue sauce, honey and yellow mustard. Serve chicken and potatoes with sauce for dipping.

NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.

Menu: Corn on the Cob, Rolls, Apple Crisp

Source:
The Potato Board

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.