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Baked Southern Style Chicken and Chips

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  Baking potatoes 32 Ounce
  Sunflower oil 1 Tablespoon
  Coarse salt 2 Teaspoon
  All purpose flour 2 Tablespoon
  Cayenne pepper 1 Pinch
  Paprika pepper 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Chicken drumsticks 8 , skin removed
  Egg 1 Medium, beaten
  Cold water 2 Tablespoon
  White breadcrumbs 6 Tablespoon
  Low fat coleslaw salad 1 Cup (16 tbs)
  Sweetcorn relish 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Wash and scrub the potatoes and cut each into 8 equal portions. Place in a clean plastic bag and add the oil. Seal and shake well to coat.
2. Arrange the potato wedges, skin side down, on a non-stick baking sheet (cookie sheet), sprinkle over the sea salt and bake in the oven for 30-35 minutes until they are tender and golden-brown.
3. Meanwhile, mix the flour, cayenne, paprika, thyme and salt and pepper to taste together on a plate. Press the chicken drumsticks into the seasoned flour to lightly coat all over.
4. On one plate mix together the egg and water. On another plate sprinkle the breadcrumbs. Dip the chicken drumsticks first in the egg and then in the breadcrumbs. Place on a non-stick baking sheet (cookie sheet).
5. Bake the chicken drumsticks alongside the potato wedges for 30 minutes, turning after 15 minutes, until they are tender and cooked through.
6. Drain the potato wedges thoroughly on absorbent kitchen paper to remove any excess fat. Serve the potato wedges with the chicken, accompanied by low-fat coleslaw and sweetcorn relish, if wished.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes

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Baked Southern Style Chicken And Chips Recipe