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Cheddar Oven Fried Chicken

by Betsy Carter

Inspired by tablespoon.com

Ingredients

for 8 servings

  • 3 cups
    cheese cracker, crushed (185 g)
  • ¼ teaspoon
    pepper, optional
  • 2 cups
    flour (250 g)
  • 5 eggs, whisked
  • 4 skin-on chicken drumsticks
  • 4 skin-on chicken thighs
  • 3 cups
    broccoli floret (475 g)
  • 3 cups
    yukon potato, quartered (675 g)
  • 3 tablespoons
    olive oil
  • 2 tablespoons
    fresh rosemary, leaves, chopped
  • 3 cloves garlic, minced
  • ½ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • fresh parsley, for garnish

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Preparation

  1. Place cheese crackers in a resealable bag and crush with a rolling pin until they become finely ground. Add pepper, if desired.
  2. In a separate bowl, beat eggs until smooth.
  3. Roll each chicken piece into flour and then coat into eggs.
  4. Place each chicken piece in the cracker crumbs. Coat the chicken with the crumbs.
  5. Arrange chicken pieces on a parchment-lined baking sheet.
  6. Preheat oven to 425°F (220°C).
  7. In a medium bowl, combine broccoli and potatoes. Add olive oil, rosemary, garlic, salt and pepper. Toss until vegetables are well-coated.
  8. Arrange vegetables on parchment-lined baking sheet.
  9. Bake chicken and veggies for 35-40 minutes or until chicken is golden brown and cooked through.
  10. Top chicken with parsley and serve.
  11. Enjoy!
 

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