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Baked Southern-Style Chicken & Chips

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Baked Southern-Style Chicken & Chips

Prep Time: Cook Time:


  • Potato, skin, raw | 4.00 medium
  • Oil, sunflower, linoleic less than 60% | 1.00 tbsp
  • Wheat flour, white, all-purpose, unenriched | 2.00 tbsp
  • Cayenne pepper | 1.00 tsp
  • Spices, paprika | 0.50 tsp
  • Spices, thyme, dried | 0.50 tsp, ground
  • Chicken drumsticks with skin, raw | 8.00 unit yield from 1 lb chicken
  • Egg, whole, raw | 1.00 small
  • Drinking tap water | 2.00 tbsp
  • Seasoned dry bread crumbs | 3.00 oz
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Poultry seasoning | 2.00 tsp
Nutrition Facts (Per Serving)

Calories per serving: 248.94 mg

Fat per serving: 8.99 g

Saturated fat per serving: 2.09 g

Protein per serving: 17.09 g

Sodium per serving: 343.53 mg

Cholesterol per serving: 71.22 g


  1. Preheat the oven to 200*C/ 400*/ gas mark 6. Wash and scrub the potatoes and cut each into 8 equal portions. Place in a clean plastic bag and add the oil. Seal and shake well to coat.
  2. Arrange the potato wedges, skin side down, on a non-stick baking sheet, sprinkle over the poultry sea and baking in the oven for 30-35 minutes until they are tender and golden.
  3. Meanwhile, mix the flour, spice, thyme and seasoning together on a plate. Press the chicken drumsticks into the seasoned flour to lightly coat.
  4. On one plate mix together the egg and water. On another plate sprinkle the breadcrumbs. Dip the chicken drumstick first in the egg and then in the breadcrumbs. Place on a non- stick baking sheet.
  5. Bake the chicken drumsticks alongside the potato wedge for 30 minutes, turning after 15 minutes, until they are tender and cooked through.
  6. Drain the potato wedge thoroughly on a absorbent kitchen paper to remove any excess fat and serve with the chicken, accompanied with low-fat coleslaw and sweet corn relish, if wished.

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