86% would make again
Cheddar Oven Fried Chicken
Tasty Team
Inspired by tablespoon.com
Ingredients
for 8 servings
- 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
Nutrition Info
- Calories 631
- Fat 23g
- Carbs 65g
- Fiber 4g
- Sugar 3g
- Protein 37g
Estimated values based on one serving size.
Preparation
- 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.
- Enjoy!
Ingredients
for 8 servings
- 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
Nutrition Info
- Calories 631
- Fat 23g
- Carbs 65g
- Fiber 4g
- Sugar 3g
- Protein 37g
Estimated values based on one serving size.
Preparation
- 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.
- Enjoy!
Inspired by tablespoon.com
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