Name: Chicken and chips
Cook time: 80 min
Total time: 80 min
Yield: 12
Ingredients: 1 kilogram kipfler potatoes; 1 tablespoon olive oil; 12 chicken drumettes (1kg); 1/4 cup (35g) plain flour; 2 eggs, lightly beaten; 2 teaspoon sweet paprika; 1 teaspoon ground cumin; 1/2 teaspoon cayenne pepper; 2 teaspoon dried oregano; 1/2 cup (50g) breadcrumbs

Ingredients

1 kilogram kipfler potatoes

1 tablespoon olive oil

12 chicken drumettes (1kg)

1/4 cup (35g) plain flour

2 eggs, lightly beaten

2 teaspoon sweet paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

2 teaspoon dried oregano

1/2 cup (50g) breadcrumbs

Method

1.Preheat oven to 240°C/220°C fan-forced.

2.Quarter unpeeled potatoes lengthways. Toss potato and oil in large shallow baking dish. Roast 50 minutes or until browned lightly, turning occasionally.

3.Meanwhile, coat drumettes in flour, shaking away excess; dip drumettes into egg then into combined spices, oregano and breadcrumbs. Place in large oiled shallow baking dish.

4.Roast drumettes alongside potato in oven, for 30 minutes or until cooked through.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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