HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthern Style Chicken And Sweet Potato Chips
Southern Style Chicken and Sweet Potato Chips

Southern Style Chicken and Sweet Potato Chips

Read more

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.

Tags:HealthyFamily Friendly
Allergens:MilkCereals containing Gluten

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Sweet Potato

1 pot(s)

Creme Fraiche


1.5 tsp

Smoked Paprika

1 tsp

Garlic Salt

1.5 tsp

Ground Turmeric

4 unit(s)

Chicken Breast

75 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

2 punnet(s)

Cherry Tomatoes

2 unit(s)

Baby Gem Lettuce

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2452 kJ
Energy (kcal)586 kcal
Fat19.0 g
of which saturates12.0 g
Carbohydrate62 g
of which sugars19.0 g
Protein43 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon

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!