Crumbed Chicken with Potato Wedges
Crispy, golden, and bursting with flavor, this Crumbed Chicken with Potato Wedges recipe is a weeknight dinner winner that the whole family will adore. Tender chicken breasts are coated in a Parmesan-infused breadcrumb mixture, featuring a zesty blend of garlic powder, paprika, and oregano, then baked to perfection for a healthier twist on classic fried chicken. Paired with oven-roasted potato wedges, which are seasoned with aromatic spices and olive oil for a delightful crunch, this dish delivers comfort food with a sophisticated edge. Ready in just an hour, this easy, one-pan meal is perfect for busy weeknights or casual dinner parties. Serve it with a side salad or your favorite dipping sauce, and enjoy a wholesome take on a timeless favorite! Keywords: crumbed chicken, potato wedges, crispy baked chicken, easy dinner recipe, Parmesan chicken, one-pan meal.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 4 medium Potatoes
- 1 cup Breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- optional Cooking spray
Instructions
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Wash the potatoes thoroughly and cut them into evenly sized wedges.
In a large bowl, toss the potato wedges with 1 tablespoon of olive oil, 1 teaspoon of paprika, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Arrange them in a single layer on one side of the baking sheet.
Bake the potatoes for 15 minutes while you prepare the chicken.
Set up a breading station with three shallow bowls. Place the flour in the first bowl, the beaten eggs in the second bowl, and a mixture of breadcrumbs, grated Parmesan cheese, garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in the third bowl.
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin, ensuring they cook evenly.
Dredge each chicken breast in the flour, shaking off any excess, then dip them into the beaten eggs, and finally press them into the breadcrumb mixture, ensuring a full coating.
Remove the baking sheet with the partially cooked potato wedges from the oven and arrange the breaded chicken breasts on the other side of the baking sheet.
Drizzle the remaining 1 tablespoon of olive oil over the chicken and potatoes, or lightly spray with cooking spray for added crispness.
Return the baking sheet to the oven and bake for an additional 25 minutes, flipping the potatoes halfway through, until the chicken is golden and crispy and the potatoes are soft on the inside and crispy on the outside.
Check the internal temperature of the chicken with a meat thermometer to ensure it has reached 165°F (75°C).
Remove from the oven and let the chicken rest for 5 minutes before serving.
Serve the crumbed chicken alongside the potato wedges with your favorite dipping sauce or a side salad.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 7234 mg | 315% | |
| Total Carbohydrate | 303.9 g | 111% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 17.8 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 521 mg | 40% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4599 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
