Crumbed Chicken With Potato Wedges Recipes

ROASTED CHICKEN WITH POTATO WEDGES

Steps:

• Preheat oven to 450°. Cut each potato lengthwise into 12 wedges; toss with oil and steak seasoning. Arrange in a single layer in a greased 15x10x1-in. baking pan. Roast on a lower oven rack 30-35 minutes or until tender and lightly browned, turning occasionally., Place chicken in a large bowl. In a small bowl, mix remaining ingredients; add to chicken and toss to coat. Transfer to a rack in a broiler pan, skin side up. Place on an oven rack above potatoes; roast 30-35 minutes or until a thermometer inserted in chicken reads 170°-175°. Serve with potato wedges.

CRUMBED CHICKEN WITH POTATO WEDGES

Steps:

• Preheat oven to 210C (fan forced).
• Line 2 baking trays with baking paper and put potato on one of the trays and spray with cooking spray and bake for 15 minutes.
• Meanwhile put flour on a small plate and put egg white and milk in a shallow bowl and whisk until combined and put breadcrumbs on another plate.
• Dip chicken in flour, shaking off excess and the dip into egg mixture, then into the breadcrumbs and then put on a plate.
• Heat oil in a large non-stick frying pan on a medium and add chicken and cook on each side for 1 to 2 minutes or until golden brown.
• Transfer the chicken to the second baking tray and add to the oven and cook for 8 to 10 minutes or until the chicken is cook through and the potato wedges are golden brown.
• Put the salad leaves, carrot, capsicum and mung beans in a bowl and toss together.
• Serve the chicken and potato wedges with the lemon wedges and salad.