Recipe: Crispy Chicken and Potatoes with Honey-Barbecue Dipping Sauce (using corn flakes)

CRISPY CHICKEN AND POTATOES
WITH HONEY-BARBECUE DIPPING SAUCE

1 1/3 pounds (4 medium) potatoes
1 egg
3 tablespoons water
1 cup corn flake crumbs
8 (about 4 1/2 ounces each) skinned chicken thighs
1 teaspoon dried sage or tarragon
1 teaspoon each salt and pepper
1/2 cup prepared barbecue sauce
1/4 cup honey
1/4 cup prepared yellow mustard

Preheat oven to 375 degrees F.

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.

Menu: Corn on the Cob, Rolls, Apple Crisp

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

Makes 4 servings
Source: The Potato Board