Chicken And Potato Wedges With Chili Sauce Recipe

Name: Chicken And Potato Wedges With Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sour cream; 2 tablespoons lemon juice; 2 red chili peppers long, seeded and finely chopped; 3 green onions finely chopped; 1 1/2 cups fresh breadcrumbs; 2 tablespoons paprika; 1 tablespoon grated lemon peel finely; 3/4 cup flour; 2 eggs lightly beaten; 24 chicken tenders cut in half lengthways; 2 pounds steak fries frozen potato; vegetable oil to shallow-fry

Servings: persons

1/2 cup sour cream
2 tablespoons lemon juice
2 red chili peppers long, seeded and finely chopped
3 green onions finely chopped
1 1/2 cups fresh breadcrumbs
2 tablespoons paprika
1 tablespoon grated lemon peel finely
3/4 cup flour
2 eggs lightly beaten
24 chicken tenders cut in half lengthways
2 pounds steak fries frozen potato
vegetable oil to shallow-fry

1
For the chili sauce, combine sour cream, lemon juice, 1/4 cup water, chili peppers and onions in a bowl. Cover with plastic wrap and refrigerate until ready to serve.
2
Combine breadcrumbs, paprika and lemon peel in a bowl. Place flour and egg in two separate bowls. Toss each chicken piece in the flour, then dip in the egg and finally coat in the breadcrumb mixture. Place the chicken on a foil-lined baking pan. Cover with plastic wrap and refrigerate for 30 mins to chill.
3
Preheat the oven to 425u00b0F. Place the potato wedges on a large baking pan, and bake according to the package directions or until golden and cooked. Season with salt.
4
Heat oil in a large skillet on medium-high heat. Add half the chicken and shallow-fry for 2 to 3 mins on each side or until golden and cooked. Transfer to plate lined with paper towels. Reheat the oil and repeat with the remaining chicken. Season the chicken to taste.
5
Divide the potato wedges and chicken among paper cones. Top with a good spoonful of chili sauce and serve.

1579

kcal

Calories

Fat

Carbs

207

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup sour cream, 2 tablespoons lemon juice, 2 red chili peppers long, seeded and finely chopped, 3 green onions finely chopped, and more.

Yes, Chicken And Potato Wedges With Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Potato Wedges With Chili Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions