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SJ's crumbed chicken and potato wedges

My recipe came about when I was working as a dietitian and making "healthy variations" on common dinners. I had never crumbed my own chicken but I had heard that it was bread took a wild punt and it worked!!! YAY!!!


  • 4 chicken breasts (cut into 8 schnitzel pieces)

  • 5 slices of burgen soy and linseed bread

  • 1 cup LSA

  • 2 eggs

  • 8 potatoes

  • spray oil

  • paprika (ground)

  • salt

  • Sweet chillli sauce

  • Light Natural Yoghurt

  • other favourite vegetables


  • 1.

    Freeze the bread the night before.

  • 2.

    Next day - Make breadcrumbs from the bread (keep frozen) and add the LSA in food processor.

  • 3.

    Break 2 eggs in a bowl and mix.

  • 4.

    Dip chicken, one piece at a time, into egg mix and then bread crumb mix, until all chicken has been crumbed.

  • 5.

    Preheat oven to moderate-high temperature.

  • 6.

    Cut potato into small wedges.

  • 7.

    Place potato on oven tray, spray with small amount of oil and sprinkle with paprika and salt.

  • 8.

    Bake potatoes for about 45 mins turning and re-spraying after 20 mins.

  • 9.

    About 25 mins into cooking potatoes place crumbed chicken on an oven tray, spray lightly with oil. Turn after 10 mins and lightly re-spray.

  • 10.

    Steam favourite vegetables (my favourites are spinach, carrot and zucchini).

  • 11.

    When cooked, serve all on a plate with a side dish of natural yoghurt (alternative to sour cream) and sweet chilli sauce.


Sorry if exact measures are not accurate, I've never written it down before.
I usually make a very large batch of crumbing mixture and freeze it, then i can use it when i need it without having all the washing up of the food processor. But my general rule is 5 slices of bread to 1 cup LSA.

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