Aunt Tzipporah's Crispy Chicken and Potatoes – a delicious recipe with water, corn flake crumbs, chicken thighs, sage, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375 degrees.
2
Pierce potatoes with tines of fork; microwave on HIGH 8 minutes.
3
Meanwhile, in shallow dish beat egg with water; place corn flake crumbs in another shallow dish.
4
Dip chicken pieces into egg, then crumbs to coat completely.
5
Coat rimmed baking sheet with vegetable cooking spray; place chicken on sheet.
6
Cut potatoes into 1-inch chunks; place on sheet with chicken.
7
Coat potatoes with cooking spray; sprinkle with sage.
8
Season chicken and potatoes with salt and pepper.
9
Bake about 40 minutes until juices run clear when chicken is pierced and potatoes are golden brown.
10
Meanwhile, to make sauce: in bowl mix barbecue sauce, honey and yellow mustard.
11
Serve chicken and potatoes with sauce for dipping.
516
kcal
Calories
22
g
Fat
29
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 tablespoons water, 1 cup corn flake crumbs, 8 (1/2 ounce) skinless chicken thighs, 1 teaspoon dried sage or 1 teaspoon tarragon, and more.
Yes, Aunt Tzipporah's Crispy Chicken and Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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