Fried Chicken And Potatoes Picnic Box - cooking recipe

Ingredients

8 large potatoes, washed and cut into wedges
6 tbsp olive oil
1 cup flour, seasoned
1/2 cup milk
2 None eggs, lightly beaten
3 1/2 cups dried breadcrumbs
6 None chicken breasts, pounded to 1/4-inch thickness
2 tbsp butter
None None Lemon wedges, to serve

Preparation

Preheat the oven to 400\u00b0F. Toss potatoes with 3 tbsp of the oil in a large bowl. Season to taste. Divide evenly among 2 baking pans.
Bake for 25-30 mins, switching position of pans halfway through cooking.
Meanwhile, place flour, combined milk and eggs, and breadcrumbs in 3 separate dishes. Coat chicken in flour, shaking off excess. Dip chicken into egg mixture and then into breadcrumbs, pressing firmly. Refrigerate for 15 mins.
Heat remaining 3 tbsp oil and butter in a large skillet on medium heat. Cook chicken in 2 batches, for 2-3 mins each side until golden.
Transfer chicken to a baking pan. Bake for 5 mins until cooked through. Slice into strips.
Serve chicken and potato wedges in paper boxes with lemon wedges.