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Crumbed chicken and chips
Crumbed chicken and chips
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Delightful Friday night meal: Crispy chicken and fries recipe.
Ingredients:
  • 82.50 ml plain flour
  • 500.00 ml breadcrumbs made from day-old white bread
  • 41.20 gm milk
  • 8 chicken drumsticks, skin removed (see note)
  • 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
Instructions:
  • Preheat your oven to 220°C. Line 2 baking trays with parchment paper. Set up your stations: flour and breadcrumbs on plates, and whisk eggs and milk in a shallow dish. Coat chicken in flour, then dip into the egg mixture and breadcrumbs. Place coated chicken on one of the prepared trays and store in the refrigerator until ready to cook.
  • Arrange the potato and sweet potato in a single layer on the remaining prepared tray. Drizzle with oil and toss to coat evenly. Bake on the top shelf of the oven for 10 minutes.
  • 1. Coat chicken with oil and arrange on baking tray with chips. Roast in the oven for 20 minutes. 2. Flip trays in the oven and continue roasting for 10-15 minutes until chicken is golden and cooked through, and chips are crispy and tender. 3. Serve with tomato sauce.

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