Chicken Nuggets and Potato Wedges

Dietary Needs:

Dairy Free, Egg Free, Gluten Free, Nut Free

Recipe Author:

From our What’s for Lunch? Cookbook

Servings

4 plates

Total Time to Make

45 minutes

Ingredients

For the potato wedges

1 lb (454 g) potatoes (about 4 medium potatoes)
4 tsp (20 ml) oil
1⁄4 tsp (1.25 ml) salt
1⁄4 tsp (1.25 ml) black pepper
1⁄4 tsp (1.25 ml) garlic powder
1⁄4 tsp (1.25 ml) onion powder
1⁄2 tsp (2.5 ml) dried parsley

For the chicken

Oil or cooking spray for the pan
1 cup (250 ml) fine bread crumbs
1⁄4 tsp (1.25 ml) paprika
1⁄8 tsp (0.65 ml) black pepper
1⁄4 tsp (1.25 ml) garlic powder
1⁄4 tsp (1.25 ml) onion powder
1⁄4 tsp (1.25 ml) dried parsley
2 Tbsp (30 ml) oil, divided
1 lb (454 g) boneless, skinless chicken breast
1⁄2 tsp (2.5 ml) salt

Directions

To make the potato wedges, preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the potatoes into thin wedges (8–10 wedges per potato) and place them in a large bowl.
Drizzle the wedges with 4 tsp oil, then sprinkle with the salt, black pepper, garlic powder, onion powder, and dried parsley. Toss with a spoon or clean hands until the potatoes are evenly coated with the spices and oil.
Spread the wedges out on the baking sheet, in a single layer, then bake on the middle oven rack for 45–50 minutes, until golden and tender.
Meanwhile, make the chicken. Grease a second baking sheet with oil or cooking spray. Combine the bread crumbs, paprika, black pepper, garlic powder, onion powder, dried parsley, and 1 Tbsp oil in a bowl. Whisk well to combine.
Carefully cut the chicken breasts into bite-sized pieces, about the size of your thumb, and place them in a large bowl. Add remaining 1 Tbsp oil and the salt, then stir to coat the pieces of chicken evenly. One at a time, coat the chicken pieces in the crumbs and place them on the baking sheet in a single layer. Remember to wash your hands well after breading the chicken.
Place the pan of nuggets on the lower oven rack, and bake for 15 minutes. Carefully flip the chicken pieces with tongs or a fork and return to the oven. Bake for 5–10 minutes longer, until the chicken is cooked through and no longer pink inside when you carefully cut into a piece.
Serve the chicken nuggets and potato wedges with cooked peas or raw veggies and ketchup. Leftover chicken nuggets and potato wedges can be refrigerated for up to three days.

Notes

Use one clean hand for picking up the raw chicken, and the other hand to bread the chicken. That way your fingers won’t get coated in the process. 1 lb chicken is about 2 medium chicken breasts. Chicken nuggets may be made ahead and refrigerated for up to 3 days or frozen for up to 3 months. When baking from frozen, increase the baking time by 5–10 minutes, until the chicken is cooked through and no longer pink inside when you carefully cut into a piece.

Bring the recipe into your home, classroom, or community

Hungry for something fun? Get cooking with our cookbook What’s for Lunch? Nova Scotia Recipes to Cook and Enjoy Together. Explore the recipes with your family at home! If you’re an educator, check out our Recipes for Learning resources that bring food literacy to life through engaging cooking videos and hands-on classroom activities.