For Chicken:
For Wedges:
Whisk the ranch dressing, eggs, salt and pepper until thoroughly combined. Place the chicken in a container or bowl and pour the dressing over, tossing to coat. Cover and refrigerate overnight.
In a frying pan, heat the oil over low heat. Add the breadcrumbs and stir to combine. Cook, stirring occasionally, until breadcrumbs are golden brown, 5- 10 minutes. (This step can be done ahead; store the crumbs in a tightly covered container in the freezer until needed.)
Heat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
To make the wedges, toss the potatoes with the oil and salt, and spread in a single layer on one of the prepared baking sheets. Roast, turning the potatoes once or twice, for 25-30 minutes, until tender and browned.
Remove the chicken from the marinade, letting excess drip off. Coat in the breadcrumb mixture, then place on the other baking sheet in a single layer.
Bake until the internal temperature reaches 165°F (74°C), about 1 hour for drumsticks and 20-25 minutes for fingers.
