Southern Baked Chicken with All-Seasoned Kettle-Style Wedges
Prep: 10 minutes | Cook: 25 minutes | Serves: 4
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All-Seasoned Kettle-Style Wedges
Who needs takeout when you’ve got Cavendish Farms Restaurant Style All-Seasoned Kettle-Style Wedges? These new jumbo wedges are as big in taste as they are in size. Seasoned to perfection, the skin-on wedges give you crispy, restaurant-inspired flavours. Serve them as a side, loaded up with your favourite toppings, or dip them for a gourmet snack.
Ingredients
- 1 package Cavendish Farms Restaurant Style All-Seasoned Kettle-Style Wedges
- 1 cup buttermilk
- 3 tsp smoked paprika
- 1 tsp onion salt
- 1 tsp celery salt
- ½ tsp white pepper
- 8 chicken thigh fillets, halved
- ½ cup plain flour
- 2 tbsp corn flour
- 1 tsp sea salt flakes
- Sliced spring onions to serve
Directions
- Combine buttermilk, paprika, onion & celery salts and pepper. Add chicken, stirring to coat. Chill, covered, for several hours or overnight.
- Preheat oven to 375°F. Line a baking sheet with parchment paper or tinfoil and brush with olive oil.
- In a bowl, combine plain & corn flour and salt. Remove chicken from marinade, then coat chicken pieces in flour mixture and place on baking tray. Bake for 20-25 minutes until the internal temperature reaches 170°F.
- At the same time, bake a package of Kettle-Style Wedges according to the package instructions in the oven or an air fryer.
- Divide evenly into 4 portions and arrange in the center of the plates.
- Place baked chicken on the top of the wedges to serve.
- Sprinkle chicken with spring onion.
