Cooking with Rena Lee

Yield:4

INGREDIENTS:

4	baking potatoes, 8 oz each
1 tbsp	sunflower oil
2 tsp	coarse sea salt
2 tbsp	all-purpose flour
pinch	cayenne pepper
1/2 tsp	paprika
1/2 tsp	dried thyme
8	chicken drumsticks, skin removed
1	medium egg, beaten
2 tbsp	cold water
6 tbsp	dry white bread crumbs
	salt and pepper
	low-fat coleslaw salad, to serve
	corn relish, to serve

DIRECTIONS:

Preheat the oven to 400`F. Wash and scrub the potatoes and cut each into 8 equal portions. Place in a clean plastic bag and add the oil. Seal and shake the bag well to coat.
Arrange the potato wedges, skin side down, on a nonstick cookie sheet, sprinkle with the sea salt, and bake in the oven for 30-35 minutes, until they are tender and golden.
Meanwhile, mix the flour, cayenne pepper, paprika, thyme, and salt and pepper to taste on a plate. Press the chicken drumsticks into the seasoned flour to coat.
On one plate mix together the egg and water. On another plate sprinkle the bread crumbs. Dip the chicken drumsticks first in the egg, and then in the bread crumbs. Place on a nonstick cookie sheet.
Bake the chicken drumsticks alongside the potato wedges for 30 minutes, turning after 15 minutes, until they are tender and cooked through.
Drain the potato wedges thoroughly on absorbent paper towels to remove any excess fat. Serve with the chicken, accompanied with low-fat coleslaw and corn relish, if desired.