South Carolina Style BBQ Popcorn Chicken
with Cheesy Bacon Potatoes, Corn on the Cob and Garlicky Beans
- Milk
- Egg
- Mustard
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
Pairing chicken breast with smoked bacon lardons, this indulgent South Carolina Style BBQ Popcorn Chicken brings a restaurant quality experience straight into your home.
Ingredients
350 grams
Salad Potatoes
2 unit(s)
Corn on the Cob
160 grams
Green Beans
1 unit(s)
Garlic Clove
2 unit(s)
Spring Onion
60 grams
British Smoked Bacon Lardons
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 unit(s)
British Chicken Breasts
20 grams
Cornflour
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
30 grams
Ranch Dressing
(Contains: Milk, Egg, Mustard)
40 grams
South Carolina Style BBQ Sauce
(Contains: Mustard May be present: Mustard)
50 grams
Aioli
(Contains: Egg, Mustard)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the salad potatoes (no need to peel), quarter any large ones.
Halve the corn on the cobs by running a knife firmly around the middle, then snapping them in half with your hands.
Put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and put on a baking tray.
Trim the green beans. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
Pop the potato chunks onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Put the corn parcel on the other side. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until the potatoes are golden and the corn is tender, 25-30 mins. Turn halfway through.
When the potatoes have 10 mins remaining, add the bacon lardons to the baking tray and sprinkle over the hard Italian style cheese. Roast for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Slice the chicken breasts widthways into 2cm thin strips. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the cornflour in a bowl and season with salt and pepper. Add the chicken to the bowl and toss to coat. Set aside while you cook the beans.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.
Transfer the beans to a bowl, wipe out your pan and pop back on medium-high heat.
Add enough oil to your pan to completely coat the bottom. 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, lay in the chicken. Cook until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Sprinkle in the peri peri seasoning for the last 2 mins of cooking time and stir to coat the chicken.
Once cooked, transfer the chicken to a plate lined with kitchen paper.
Once cooked, serve the chicken on plates and drizzle over the ranch dressing and South Carolina style BBQ sauce.
Share the cheesy bacon potatoes between your plates and sprinkle over the spring onion.
Finish with the corn on the cob, garlicky green beans and a dollop of aioli.
