Cheddar Oven Fried Chicken
3 cups cheese cracker (185 g), crushed
¼ teaspoon pepper, optional
2 cups flour (250 g)
5 eggs, whisked
4 skin-on chicken drumsticks
4 skin-on chicken thighs
3 cups broccoli floret (450 g)
3 cups yukon potato (675 g), quartered
3 tablespoons olive oil
2 tablespoons fresh rosemary, leaves, chopped
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
fresh parsley, for garnish
How to Make It
Place cheese crackers in a resealable bag and crush with a rolling pin until they become finely ground. Add pepper, if desired.
In a separate bowl, beat eggs until smooth.
Roll each chicken piece into flour and then coat into eggs.
Place each chicken piece in the cracker crumbs. Coat the chicken with the crumbs.
Arrange chicken pieces on a parchment-lined baking sheet.
Preheat oven to 425°F (220°C).
In a medium bowl, combine broccoli and potatoes. Add olive oil, rosemary, garlic, salt and pepper. Toss until vegetables are well-coated.
Arrange vegetables on parchment-lined baking sheet.
Bake chicken and veggies for 35-40 minutes or until chicken is golden brown and cooked through.
Top chicken with parsley and serve.
Dry Measuring Cups
Zipper Storage Bags
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