Oven Baked Chicken Dippers and Potato Wedges

Oven Baked Chicken Dippers and Potato Wedges


  • 4 baking potatoes, cut each into 8 wedges

  •  1 tbsp olive oil

  • 2 - 3 tbsp plain flour, seasoned with salt & pepper

  • 2 medium eggs, beaten

  • 100g fresh white breadcrumbs

  • 50g grated Parmesan cheese

  • 1 tbsp paprika

  • 4 medium skinless and boneless chicken breast fillets, cut each into 6 strips

  • Heinz [Seriously] Good Whole Egg Mayonnaise, to serve

  • Heinz American Mustard, to serve


  1. Step 1

    Preheat the oven 220°C, fan 200°C, gas 7

  2. Step 2

    Place the potatoes in a pan of salted water, bring to the boil and simmer for 5 minutes and drain

  3. Step 3

    Place the wedges onto a large baking tray, toss in the oil and season. Place in the preheated oven on the top shelf for 20 minutes, turning halfway

  4. Step 4

    Meanwhile place the flour on a plate, followed by the eggs on another plate

  5. Step 5

    Mix together the breadcrumbs, Parmesan cheese and paprika, and place on a third plate

  6. Step 6

    Dust the chicken in the flour to coat thoroughly, tapping away any excess. Then dip them into the beaten egg, followed by the Parmesan breadcrumbs

  7. Step 7

    After 20 minutes of cooking the wedges, turn them and move the wedges onto the next shelf down. Place the chicken onto a lined large baking sheet (the one that comes with the oven is ideal) and place the chicken on the top shelf and cook everything for a further 15 minutes until the chicken is cooked and the wedges are crispy.

  8. Step 8

    Combine half Heinz American Mustard & half Heinz [Seriously] Good Whole Egg Mayonnaise to make a tangy dip to serve with your dippers and wedges.

Recipe by Taste.com.au

Recipe creator Mandy Sinclair

Photographer Andrew Young

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