Chicken And Chips Recipe

Ingredients (Serves 4)

• 4 baking potatoes, each 225 g
• 1 tbsp sunflower oil
• 2 tsp coarse sea salt
• 2 tbsp plain flour
• pinch of cayenne pepper
• ½ tsp paprika pepper
• ½ tsp dried thyme
• 8 chicken drumsticks, skin removed
• 1 medium egg, beaten
• 2 tbsp cold water
• 6 tbsp white breadcrumbs
• salt and pepper
• low fat coleslaw salad, to serve
• sweetcorn relish, to serve

Method

1. Preheat the oven to 200°C/400°F. Wash and scrub the potatoes and cut each into8 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 sea salt and bake in the oven for 30 to 35 minutes until they are tender and golden brown.
3. Meanwhile, mix the flour, cayenne, paprika, thyme and salt and pepper to taste together on a plate. Press the chicken drumsticks into the seasoned flour to lightly coat all over.
4. On one plate mix together the egg and water. On another plate sprinkle the breadcrumbs. Dip the chicken drumsticks first in the egg and then in the breadcrumbs. Place on a non-stick baking sheet.
5. Bake the chicken drumsticks alongside the potato wedges for 30 minutes, turning after 15 minutes, until they are tender and cooked through.
6. Drain the potato wedges thoroughly on absorbent kitchen paper to remove any excess fat. Serve the potato wedges with the chicken, accompanied by low fat coleslaw and sweetcorn relish, if wished.