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Southern -Style Chicken & Chips

Paula Mcgregor

For Dinner ( Chicken, Potatoes )


Published on

15 minutes to prepare and 35 minutes to cook

Serves 4


Delicious Tip -Great served with a crisp Coleslaw Salad tossed in a light Mayonnaise or Lemon & Herb Dressing or Aoili Dipping Sauce.


4 Chicken Leg Quarters, Skinned
2 Baking Potatoes, Scrubbed
2 Sweet Potatoes, peeled
A Few Bursts Spray Oil
1 1/2 teaspoons Hot Smoked Paprika
1 1/2 teaspoons Dried Onion Granules
1 1/2 teaspoons Dried Thyme
2 Tablespoons plain flour
Salt & freshly ground black pepper
1 Egg, Beaten
1/2 cup Dry White Breadcrumbs
1 Tablespoon Fresh Thyme, Chopped
Tomato Ketchup, to Serve


1.Preheat the Oven to 220.C(425.F) Cut baking and sweet potatoes into lengthwise chips about 1cm(1.2in) thick. Line two baking sheets with bakinbg paper and arrange the chips evenly and well spaced out on the top of one of them. Spray Lightly with Oil.
2.Mix together 1 teaspoon each of Paprika,Onion granules,Dried Thyme & Sprinkle over the Chips. Season to taste and bake for 30-35 minutes until tender, Crisp and Golden.
3.Meanwhile, wash and pat dry the chicken, Mix the flour with the remaining Paprika, Onion granules & Dried Thyme and Season. Dust Chicken all over with the Mixture.
4. On a Plate, Beat the Egg with 2 tablespoons water. Place the Breadcrumbs on another Plate. Dip Chicken first in egg and then in breadcrumbs to coat evenly. Place on a Second Prepared baking Sheet. Spray Oil and Bake for 30minutes, or until cooked Through.
5.Pile the Chips on a warm Serving Plate and Sprinkle with Fresh Thyme. Top with a Piece of Chicken and Serve with Tomato Ketchup.


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