Crunchy Chicken with Potato Puffs, Peas and Salad

Crunchy Chicken with Potato Puffs, Peas and Salad
Prep Time
20 min
Cook Time
35 min
4 servings




to 12 boneless skinless chicken thighs (1 ¾ lbs or 800 g)
cup bottled BBQ sauce (75 mL)
Twist of fresh ground pepper
to ¾ cup corn flake crumbs (125 mL to 175 mL)
to 4 cups potato puffs (750 mL to 1 L)
1 350
g bag pre-washed Romaine (10 oz)
cup canned peas (125 mL)


Step 1

Preheat oven to 375 F (190 C)

Step 2

Unravel thighs to flatten and place on broiler pan.

Step 3

Brush each piece liberally with BBQ sauce. Sprinkle each with pepper and cover with corn flake crumbs.

Step 4

Cook in preheated oven, uncovered.

Step 5

Set timer for 30 minutes. (Total cooking time will be 50-55 minutes)

Step 6

When timer rings for chicken leave chicken in.

Step 7

Spray a cookie sheet with cooking spray. Place potato puffs on top. Transfer chicken to bottom rack and put potato puffs on upper rack. Set timer for 20 minutes (they may need an extra 5 minutes to get crispy).

Step 8

Prepare salad.

Step 9

Heat peas in a microwave safe bowl at high. Set timer 4 minutes.

Step 10

When timer rings for chicken, reheat peas if necessary. Enjoy!!!

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