Crumbed chicken and chips

Cooking Meat Crumbed chicken and chips

After an easy Friday night dinner everyone will enjoy This recipe for crumbed chicken and chips could be just the ticket!

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 220°C. Line 2 baking trays with baking paper. Place flour and breadcrumbs on plates. Whisk eggs and milk together in a shallow dish. Dip chicken into flour, then egg mixture and breadcrumbs. Place on 1 prepared tray. Refrigerate until required.
  2. Place potato and sweet potato in a single layer on remaining prepared tray. Spray with oil and turn to coat. Bake on top shelf in oven for 10 minutes.
  3. Spray chicken with oil. Place in oven under chips. Roast chicken and chips for 20 minutes. Swap trays over in oven. Roast for 10 to 15 minutes or until chicken is golden and juices run clear when thickest part is pierced with a skewer and chips are crisp and tender. Serve with tomato sauce.

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1/3 cup plain flour
2 cups breadcrumbs made from day-old white bread
2 eggs
2 tbsp milk
8 chicken drumsticks, skin removed
600g sebago potatoes, peeled, cut into 2cm-thick chips
600g orange sweet potato, peeled, cut into 2cm-thick chips
olive oil cooking spray
tomato sauce, to serve

Adv

Autors
Preparation time
25
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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