Driving home from work, we managed to reach agreement on dinner: chicken drumsticks, with a request for "crunchy, please". I felt like potatoes, so threw this together:
Crunchy chicken, with homegrown Maori heirloom potatoes, broccoli and cauliflower. Oh, and cheese sauce because when you cook, you get to make whatever you feel like eating and I felt like cheese sauce. No idea why.
On this side of the plate are the potatoes. Chop roughly into equal-sized pieces (so they cook evenly). Most of these are just cut in half because they were the small ones, left at the bottom of the bin.
Note that to get a crunchy coating, you need to crumb properly - none of the cheating you may have seen earlier!
Simply coat in flour, with a little salt and pepper to season (I just throw the whole lot in a plastic bag, and shake). Dip in beaten egg, then breadcrumbs.
Then, just throw the whole lot into the oven, uncovered, for about 20 minutes (or until the potatoes are browned, and the chicken is cooked through - juices should run clear.) Sprinkle the potatoes with garlic salt to serve.
Roughly 30-45 minutes from fridge to plate. Easy.
Coat with flour and spray lightly with oil. Spread on a baking tray lined with baking paper.
Next, the chicken:
Simply coat in flour, with a little salt and pepper to season (I just throw the whole lot in a plastic bag, and shake). Dip in beaten egg, then breadcrumbs.
Then, just throw the whole lot into the oven, uncovered, for about 20 minutes (or until the potatoes are browned, and the chicken is cooked through - juices should run clear.) Sprinkle the potatoes with garlic salt to serve.
Roughly 30-45 minutes from fridge to plate. Easy.
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