Crispy Chicken and Wedges
By Jenny and Rosie
Serves: 4-6
Ingredients
For Chicken:
½ Cup (125 mL) Ranch dressing
1 Egg
1 tsp (5 mL) Salt
¼ tsp (1 mL) Ground black pepper
1 ½ lb (680 g) Chicken drumsticks or boneless, skinless chicken breasts or thighs cut into 1 ½ oz (45 g) strips
2 Cups (500 mL) ¼ Cup (60 mL)
For Wedges:
2 lb (900 g) Potatoes, washed and cut in wedges or cubes
2 Tbsp (30 mL) Oil
½ tsp (3 mL) Salt or garlic salt
For dipping Honey, ketchup, sweet and sour sauce
Directions
Note: Wash all produce well. If using drumsticks, marinate overnight for best results. If you don’t have ranch dressing, swap in ½ Cup buttermilk, ½ additional tsp salt and ¼ tsp ground black pepper.
Whisk the ranch dressing, eggs, salt and pepper until thoroughly combined. Place the chicken in a container or bowl and pour the dressing over, tossing to coat. Cover and refrigerate overnight.
In a frying pan, heat the oil over low heat. Add the breadcrumbs and stir to combine. Cook, stirring occasionally, until breadcrumbs are golden brown, 5- 10 minutes. (This step can be done ahead; store the crumbs in a tightly covered container in the freezer until needed.)
Heat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
To make the wedges, toss the potatoes with the oil and salt, and spread in a single layer on one of the prepared baking sheets. Roast, turning the potatoes once or twice, for 25-30 minutes, until tender and browned.
Remove the chicken from the marinade, letting excess drip off. Coat in the breadcrumb mixture, then place on the other baking sheet in a single layer.
Bake until the internal temperature reaches 165°F (74°C), about 1 hour for drumsticks and 20-25 minutes for fingers.
