Crispy Chicken and Potatoes with Dipping Sauce

Ingredients:

4 medium potatoes
2 tablespoons (30 mL) canola oil
Salt and pepper to taste
1/4 teaspoon (1 mL) paprika
1 egg
3 tablespoons (45 mL) water
1 cup (250 mL) crushed corn flakes
8 skinned, boned chicken thighs

Sauce
1/2 cup (125 mL) prepared barbecue sauce
1/4 cup (50 mL) liquid honey
1/4 cup (50 mL) yellow mustard





Directions:

Scrub potatoes, leaving skin on. Cut the potatoes in half lengthwise, then into quarters and eighths, making long wedges. In a bowl, combine oil, salt, pepper and paprika. Toss potato wedges in oil mixture and place on a lightly greased, rimmed baking sheet.

In a shallow dish, beat egg with water. Put corn flake crumbs in another shallow dish. Dip chicken pieces first in egg wash and then in crumbs, coating completely. Arrange in a single layer in pan with potato wedges. Bake at 375°F (190°C) for 40 minutes, turning once, until chicken juices run clear and potatoes are golden brown and crisp.


Sauce
Combine barbecue sauce, honey and mustard. Serve in individual dishes or one sauce dish, which gets passed around. Makes 1 cup.