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Categories:
water corn flake crumbs chicken thighs sage salt pepper barbecue sauce honey yellow mustard potatoes egg
Viewed: 39 - Published at: 9 years agoIngredients
- 3 tablespoons water
- 1 cup corn flake crumbs
- 8 (1/2 ounce) skinless chicken thighs
- 1 teaspoon dried sage or 1 teaspoon tarragon
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 cup prepared barbecue sauce
- 14 cup honey
- 14 cup prepared yellow mustard
- 1 13 lbs potatoes
- 1 egg
Method
- Heat oven to 375 degrees.
- Pierce potatoes with tines of fork; microwave on HIGH 8 minutes.
- Meanwhile, in shallow dish beat egg with water; place corn flake crumbs in another shallow dish.
- Dip chicken pieces into egg, then crumbs to coat completely.
- Coat rimmed baking sheet with vegetable cooking spray; place chicken on sheet.
- Cut potatoes into 1-inch chunks; place on sheet with chicken.
- Coat potatoes with cooking spray; sprinkle with sage.
- Season chicken and potatoes with salt and pepper.
- Bake about 40 minutes until juices run clear when chicken is pierced and potatoes are golden brown.
- Meanwhile, to make sauce: in bowl mix barbecue sauce, honey and yellow mustard.
- Serve chicken and potatoes with sauce for dipping.
