Recipes
Chicken bucket with wedges
This finger-lickin’ classic is oven-baked, not fried – with all the crunch and savoury flavour they love
This finger-lickin’ classic is oven-baked, not fried – with all the crunch and savoury flavour they love
(1 votes)
Cook: 45 Mins
Serves: 6
Price: £1.71 per serving
Nutritional Information
Each 287g serving contains
Energy
1432kj
342kcal
1432kj
342kcal
16%
Fat
6.9g
6.9g
Med
10%
10%
Saturates
1.7g
1.7g
Med
9%
9%
Sugars
1.4g
1.4g
Low
2%
2%
Salt
0.43g
0.43g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
499kj/119kcal
Typical energy values per 100g:
499kj/119kcal
Ingredients
½tsp mustard powder
120g dried breadcrumbs
2 eggs (beaten)
1tsp Worcestershire sauce
6 chicken drumsticks (skin removed)
3 large chicken breasts (each cut into 4 pieces)
Frylight 1 Cal Butter Flavour Cooking Spray
600g Maris Piper potatoes (cut in wedges)
1tsp mixed herbs
2tsp olive oil
Ketchup (to serve)
½tsp paprika
½tsp dried garlic
½tsp dried onion granules
Method
1
Preheat the oven to 200C/ 180C Fan/Gas 6. Line 3 large oven trays with baking pape
2
Mix the mustard, paprika, garlic, dried onion granules and breadcrumbs together in a large bowl. Mix the eggs and Worcestershire sauce in a separate bowl.
3
Dip the chicken in the egg mixture and then the crumb mixture to coat well. Put on 2 of the trays. Spritz 6 sprays of Frylight over each tray.
4
Toss the potatoes and herbs in the oil and spread out evenly on the third tray. Cook at the top of the oven for 10mins. Add the trays of chicken and bake for 25-30 mins more, turning after 15 mins, until cooked.
5
Serve the chicken in a bucket-shaped container, with the potato wedges and ketchup on the side.