Finger Lickin’ Chicken and Chips

Recipe by: Janelle Bloom

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Ingredients

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Method

  1. Preheat an oven to 220°C.
  2. Half fill a saucepan with vegetable oil and heat to 180°C.
  3. Microwave the potatoes for 3 minutes on high. Freeze the potatoes for 10 minutes to set the starch.
  4. Deep fry the chips for 1-2 minutes, remove from the oil and drain on paper towel.
  5. Combine the flour, spices and sesame seeds in a bowl.
  6. Coat the chicken in milk and then in spiced flour.
  7. Heat a well-oiled pan over medium-high heat and shallow fry the chicken for 2 minutes each side or until golden. Place the chicken on a baking tray and cook for a further 5 minutes in the oven or until cooked through.
  8. Deep fry the chips again for 2-3 minutes or until golden. Remove the chips from the oil and drain on paper towel. Season the chips with salt.
  9. Serve the chips beside the chicken.
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