Ingredients for Aunt Tzipporah's Crispy Chicken And Potatoes
- 2 tablespoons water
- 1 1/2 cups crushed corn flake crumbs
- 1 1/2 lbs boneless skinless chicken pieces
- 1 teaspoon dried sage
- salt, to taste
- pepper, to taste
- 1/2 cup barbecue sauce
- 2 tablespoons honey
- 1 tablespoon yellow mustard
- 2 lbs potatoes
- 1 large egg
- vegetable cooking spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Aunt Tzipporah's Crispy Chicken And Potatoes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Aunt Tzipporah's Crispy Chicken And Potatoes
- Preheat oven to 375°F (190°C).
- Wash and pierce 2 lbs of potatoes with a fork.
- Microwave potatoes on high for 8 minutes to partially cook.
- In a shallow dish, whisk 1 large egg with 2 tablespoons of water.
- In another shallow dish, place 1 ½ cups crushed corn flake crumbs.
- Dip 1.5 lbs of chicken pieces (thighs, drumsticks, or breasts) into the egg mixture, ensuring they are fully coated, then dredge in the corn flake crumbs.
- Coat a rimmed baking sheet with vegetable cooking spray.
- Arrange chicken pieces on the prepared baking sheet.
- Cut the partially cooked potatoes into 1-inch chunks.
- Place potato chunks on the baking sheet around the chicken.
- Coat potatoes with vegetable cooking spray.
- Sprinkle 1 teaspoon dried sage over the potatoes.
- Season chicken and potatoes generously with salt and pepper.
- Bake for 40-45 minutes, or until the chicken juices run clear when pierced and the potatoes are golden brown and tender.
- While the chicken and potatoes bake, prepare the sauce: In a bowl, whisk together ½ cup barbecue sauce, 2 tablespoons honey, and 1 tablespoon yellow mustard.
- Serve the crispy chicken and potatoes immediately, with the honey-mustard barbecue sauce for dipping.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
84g
Fat
4g
Carbs
18g
