Crispy Chicken & Potatoes (Mom's)
Submitted by lesjam82
Corn flake-crusted chicken thighs baked on one sheet pan with sage-roasted potatoes and a honey mustard BBQ dipping sauce. Mom’s weeknight dinner that everyone fights over.
YIELD
4 servingsPREP
20 minCOOK
50 minREADY
70 minThere’s a reason Mom made this on repeat. It’s the kind of dinner where everybody cleans their plate.
Chicken thighs get dipped in egg, coated in crushed corn flakes, and baked alongside potatoes that were jump-started in the microwave and seasoned with sage. Everything roasts together on one pan until the chicken is shatteringly crisp and the potatoes are golden.
The three-ingredient honey-mustard BBQ sauce on the side is the kind of simple that makes you wonder why you ever bought bottled dip.
Kitchen Tips
- Microwave the potatoes first. Eight minutes in the microwave means they finish at the same time as the chicken in the oven.
- Crush the corn flakes fine for an even coating. Big flakes fall off during baking.
- Use bone-in thighs if you want even juicier results. Just add 10 to 15 minutes to the bake time.
- Spray the potatoes with cooking spray so they crisp up instead of drying out.
Ingredients
Directions
Heat oven to 375℉ (190℃).
Pierce potatoes with tines of fork; microwave on HIGH 8 minutes.
Meanwhile, in shallow dish beat egg with water; place corn flake crumbs in another shallow dish.
Dip chicken pieces into egg, then crumbs to coat completely.
Coat rimmed baking sheet with vegetable cooking spray; place chicken on sheet.
Cut potatoes into 1-inch chunks; place on sheet with chicken.
Coat potatoes with cooking spray; sprinkle with sage.
Season chicken and potatoes with salt and pepper.
Bake about 40 minutes until juices run clear when chicken is pierced and potatoes are golden brown.
Meanwhile, to make sauce: In bowl mix barbecue sauce, honey and yellow mustard.
Serve chicken and potatoes with sauce for dipping.
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