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Spiced chicken & wedges

  • 0:15 Prep
  • 0:30 Cook
  • Makes 12


  • 12 small chicken legs
  • 1/2 cup buttermilk
  • 1 1/2 cups dried packaged breadcrumbs
  • 2 tablespoons cajun seasoning
  • 1 teaspoon paprika
  • 4 sebago potatoes, peeled, cut into thick wedges
  • Olive oil spray
  • Lemon wedges, to serve


  • 1
    Place the chicken in a large bowl. Pour over the buttermilk and turn to coat.
  • 2
    Cover with plastic wrap and place in fridge for 30 minutes to marinate, turning once. Preheat oven to 220C. Line 2 large baking trays with non-stick baking paper.
  • 3
    Place the breadcrumbs, cajun seasoning and paprika in a large sealable plastic bag.
  • 4
    Add 2 chicken legs and toss until well coated. Place in a single layer, slightly apart, on one prepared tray. Repeat with the remaining chicken and breadcrumb mixture.
  • 5
    Spray with oil.
  • 6
    Place potato, in a single layer, on the second tray.
  • 7
    Spray with oil. Season with salt and pepper. Bake the chicken and potato – swapping oven shelves half way through cooking – for 30-35 minutes, or until golden brown and cooked.
  • 8
    Serve with lemon wedges.

Source: taste.com.au


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