Chicken And Potato Wedges With Chili Sauce - cooking recipe

Ingredients

1/2 cup sour cream
2 tbsp lemon juice
1-2 None long red chili peppers, seeded and finely chopped
3 None green onions, finely chopped
1 1/2 cups fresh breadcrumbs
2 tbsp paprika
1 tbsp finely grated lemon peel
3/4 cup flour
2 None eggs, lightly beaten
24 None chicken tenders, cut in half lengthways
2 lbs frozen potato steak fries
None None Vegetable oil, to shallow-fry

Preparation

For the chili sauce, combine sour cream, lemon juice, 1/4 cup water, chili peppers and onions in a bowl. Cover with plastic wrap and refrigerate until ready to serve.
Combine breadcrumbs, paprika and lemon peel in a bowl. Place flour and egg in two separate bowls. Toss each chicken piece in the flour, then dip in the egg and finally coat in the breadcrumb mixture. Place the chicken on a foil-lined baking pan. Cover with plastic wrap and refrigerate for 30 mins to chill.
Preheat the oven to 425\u00b0F. Place the potato wedges on a large baking pan, and bake according to the package directions or until golden and cooked. Season with salt.
Heat oil in a large skillet on medium-high heat. Add half the chicken and shallow-fry for 2 to 3 mins on each side or until golden and cooked. Transfer to plate lined with paper towels. Reheat the oil and repeat with the remaining chicken. Season the chicken to taste.
Divide the potato wedges and chicken among paper cones. Top with a good spoonful of chili sauce and serve.