Crispy Fried Chicken
with Sticky Chilli Smash Potatoes, Salad and Sriracha Mayo
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
32 grams
Mayonnaise
(Contains Egg, Mustard)
15 grams
Sriracha Sauce
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
4 unit(s)
British Chicken Thighs
64 grams
Sweet Chilli Sauce
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
1 unit(s)
Egg
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 3cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.
Meanwhile, halve the tomatoes. Put the olive oil and sugar into a medium bowl (see pantry for both amounts). Add the red wine vinegar, season with salt and pepper and mix together. Add the tomatoes to the bowl, mix again and set aside. Put the mayo in another small bowl, add the sriracha and stir to combine. Set aside as well.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the panko breadcrumbs into another bowl, season with salt and pepper. Season the chicken with salt and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it is completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
Then pop the chicken onto another large baking tray. Place the chicken onto the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato. Drizzle the smashed potatoes with the sweet chilli sauce. Mix to combine, then return to the top shelf of your oven until crispy and golden, 10-15 mins.
Just before everything is ready add the baby leaf salad leaves to the tomatoes and dressing and toss to coat.
Share the crispy fried chicken between your plates. Drizzle the sriracha mayo over the chicken.
Serve your potatoes and salad alongside.
Enjoy!
