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.