Moms Crispy Chicken And Potatoes
1 1/3 pound (4 medium) potatoes
1 egg
3 tablespoon water
1 cup corn flake crumbs
8 skinned chicken thighs (about 4 1/2 ounces each)
1 teaspoon dried sage or tarragon
1 teaspoon salt
1 teaspoon pepper
1/2 cup prepared barbecue sauce
1/4 cup honey
1/4 cup prepared yellow mustard
Instructions: 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.