Homemade oven-baked chicken dippers & potato wedges
Easy to prepare, these chicken dippers are perfect handed round at parties!
- Preparation: 15 mins
- Cooking: 40 mins
- Serves: 4
What you need:
- 4 baking potatoes, cut each into 8 wedges
- 1 tbsp olive oil
- 2 - 3 tbsp plain flour, seasoned
- 2 medium eggs, beaten
- 100g fresh white breadcrumbs
- 50g grated Parmesan cheese
- 1 tbsp paprika
- 4 medium skinless and boneless chicken breast fillets, cut each into 6 strips
- Heinz salad cream lemon & black pepper, to serve
What you do:
- Preheat the oven 220C, fan 200C, gas 7.
- Place the potatoes in a pan of salted water, bring to the boil and simmer for 5 minutes and drain.
- Place the wedges onto a large baking tray, toss in the oil and season. Place in the preheated oven on the top shelf for 20 minutes, turning halfway.
- Meanwhile place the flour on a plate, followed by the eggs on another plate.
- Mix together the breadcrumbs, Parmesan cheese and paprika, and place on a third plate.
- Dust the chicken in the flour to coat thoroughly, tapping away any excess. Then dip them into the beaten egg, followed by the Parmesan breadcrumbs.
- After 20 minutes of cooking the wedges, turn them and move the wedges onto the next shelf down. Place the chicken onto a lined large baking sheet (the one that comes with the oven is ideal) and place the chicken on the top shelf and cook everything for a further 15 minutes until the chicken is cooked and the wedges are crispy.
- Serve immediately with lots of Heinz salad cream lemon & black pepper to dip into.
If you don't have time to make the wedges, then cook some Aunt Bessie's Jacket Wedges according to the pack instructions.
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Heinz Salad Cream
Heinz Salad Cream has been wowing the nation for over 80 years. There really is nothing else to compare with its tangy taste - and of course, it complements far more than salads, go to our inspiration page for more recipe ideas.
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