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Thai Style Chicken and Wedges

From SFI Oct 2002, page 55.

Ingredients

  • 8 potatoes, peeled and cut into chunks (wedges)
  • olive oil spray
  • 12 chicken tenderloins, trimmed
  • 1/2 cup plain flour
  • 1 egg
  • 1 cup breadcrumbs
  • 2 tbsp (half jar) thai seasoning

What to do

  1. Put wedges on foil-lined baking tray and spray with oil. Bake at 180° for 20 mins
  2. Coat chicken in flour, dip into egg, then coat with combined breadcrumbs and thai seasoning.
  3. Put on lightly oiled, foil-lined baking tray. Spray or brush with oil.
  4. Place in oven with partly cooked wedges. Bake for 20-25 mins.

Notes

  • Can make egg go further by adding a little milk.
  • Can be done with chicken thigh fillets. May need extra egg, breadcrumbs, seasoning.
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