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Southern Style Chicken and Sweet Potato Chips

Southern Style Chicken and Sweet Potato Chips

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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:Family BoxHealthy
Allergens:MilkGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Sweet Potato

1 pot(s)

Creme Fraiche

(ContainsMilk)

1.5 tsp

Smoked Paprika

1 tsp

Garlic Salt

1.5 tsp

Ground Turmeric

4 unit(s)

Chicken Breast

75 grams

Panko Breadcrumbs

(ContainsGluten)

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.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Bowl
Baking Tray
Plate
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

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.

7

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!