Southern Style Chicken
and Sweet Potato Wedges
Sometimes you need to get inventive to get the nippers to try something new. Kids these days are wising up to the old ‘hide-the-veg-in-the-pastasauce’ 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.
The quantities provided above are averages only.
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
1
Sweet Potato
1
Creme Fraiche
(Contains Milk)
¾
Smoked Paprika
½
Garlic Salt
¾
Ground Turmeric
2
British Chicken Breasts
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Cherry Tomatoes
1
Baby Gem Lettuce
Nutritional information
Utensils
Instructions
Pre-heat your oven to 220 degrees. Cut the sweet potato in half lengthways. Chop each half lengthways again, into long wedges about the size of your index finger. Tip: No need to peel!
Put your wedges on a baking tray, drizzle over some olive oil and add a pinch of salt and a good grind of black pepper. Put them on the top shelf of your oven for 25mins, or until they are nice and crispy.
In a bowl mix together the crème fraîche, the smoked paprika (add a bit 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 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.
Cut the cherry tomatoes in half and slice the baby gem 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 meat, 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 wedges and a bit of salad for garnish. Not so naughty and very, very nice!
