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Source: America's Favorite Food Associations

Mom's Crispy Chicken and Potatoes
This main dish has your poultry and your vegetables together!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
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1 1/3 pounds (4 medium) potatoes
1 egg
3 tablespoons water
1 cup corn flake crumbs
8 (about 4 1/2 oz. each) Chicken thighs, skinned
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon pepper
1/2 cup barbecue sauce
1/4 cup honey
1/4 cup yellow mustard




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.




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