Recipes
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

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(1 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.71 per serving

Nutritional Information

Each 287g serving contains

Energy
1432kj
342kcal
16%
Fat
6.9g
Low
10%
Saturates
1.7g
Low
9%
Sugars
1.4g
Low
2%
Salt
0.43g
Low
7%
of your reference intake.
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.

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