Recipe(tried): Mom's Crispy Chicken and Potatoes with Dipping Sauce (using chicken thighs)

MOM'S CRISPY CHICKEN AND POTATOES

1 1/3 lb (4 medium) potatoes
1 egg
3 tablespoons water
1 cup corn flake crumbs
8 boneless, skinless chicken thighs (about 4 1/2 ounces each)
1 teaspoon dried sage or tarragon
1 teaspoon salt
1 teaspoon ground black pepper
FOR THE DIPPING SAUCE:
1/2 cup prepared barbecue sauce
1/4 cup honey
1/4 cup prepared yellow mustard

Heat oven to 375 degrees F. Coat a rimmed baking sheet with vegetable cooking spray.

Pierce potatoes with tines of fork; microwave on HIGH 8 minutes.*

Meanwhile, in shallow dish beat egg with 3 tablespoons water; place corn flake crumbs in another shallow dish. Dip chicken pieces into egg, then crumbs to coat completely. Place chicken on prepared baking sheet.

Cut cooked 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 the dipping sauce, mix together barbecue sauce, honey and yellow mustard.

Serve chicken and potatoes with sauce for dipping.

*Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Makes 4 servings
Adapted from source: Northern Plains Potato Growers Association