Sometimes you need to get inventive to get the nippers to try something new. Kids these days are wising up to the old ‘hide-theveg- in-the-pasta-sauce’ trick, so we’ve been trying out a few sneaky ways to respin some decadent favourites. Tonight we’re taking southern fried chicken and giving it a total makeover.
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/ serving 4 people
/ serving 4 people
Panko Breadcrumbs(ContainsCereals containing Gluten)
Baby Gem Lettuce
Pre-heat your oven to 220 degrees. Chop the sweet potato in half lengthways. Chop each half lengthways into long wedges about the size of your index finger! Tip: No need to peel!
Put your sweet potato on a baking tray, drizzle over some olive oil and add a pinch of salt and a good grind of pepper. Put them on the top shelf of your oven for 25 mins, or until they are nice and crispy.
In a bowl mix together the crème fraîche, the smoked paprika (use less if you don’t like paprika!), the garlic salt and the turmeric.
Coat each chicken breast in your crème fraîche mixture then roll each chicken breast in another bowl containing the breadcrumbs, to thoroughly coat them. Cook your chicken on a baking tray on the middle shelf of your oven for 20 mins. Tip: The chicken is cooked when it is no longer pink in the middle.
Chop the cherry tomatoes in half and slice the lettuce. Mix them together with a drizzle of olive oil and a pinch of salt and pepper. Use your hands to toss your salad.
To get a really crunchy topping, you can grill your chicken for a few mins at the end. Like all things, chicken is best when rested. Once your chicken is cooked, take it out of your oven and leave it for a few mins. This will allow all the juices inside to redistribute throughout the meat.
Serve your chicken with a side order of sweet potato chips and a bit of salad for garnish. Not so naughty and very, very nice!