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Crispy southern chicken

Name: Crispy southern chicken
Cook time: 30 min
Yield: 4

with skinny chips and a ranch coleslaw salad

Ready in around 30 mins

RECIPE FACT:

The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC. They only arrived in Europe aboard the Spanish conquistador ships around 1570.

Nutritional Info:

Energy: 2993kj (716Kcal)
Protein: 44g
Carbohydrate: 52g
Fat: 32g
Contains: Gluten, Milk, Egg, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat an oven to 210°c (fan bake).
1. TO COOK THE POTATO CHIPS:

Line an oven tray with baking paper. Gently empty the bag of steamed potato chips onto the tray and pat dry to remove excess moisture, drizzle with oil and season with salt and pepper. Cook in the oven for 15 mins, turn the chips over and cook for a further 10-12 mins.
2. TO PREPARE AND COOK THE CHICKEN:

Beat an egg and ½ cup of milk in a bowl with a fork and empty the southern chicken spices in a second mixing bowl. Remove the free-range chicken breasts from its packaging and pat dry with a paper towel.Cut the chicken in 2-3 cm wide slices then place the chicken slices into the spice mix and toss to coat. Shake off any excess spices then dip in the egg mix, let excess drip off and then drop in the dry coating again. Heat a very generous pour of oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken pieces and cook for 2-3 mins on each side – or until the chicken is cooked through.
3. TO PREPARE THE SALAD:

Empty the rainbow coleslaw into a salad bowl. Dice the tomatoes into 1 cm wide pieces and place into the bowl. Cut the cucumber in half lengthways and remove the seeds using a teaspoon then slice at an angle in ½ cm wedges on the diagonal. Add to the bowl then pour in the ranch dressing, mix gently.
TO SERVE:

Divide the potato chips and the ranch salad between plates and top with the crispy chicken. Serve with New Orleans mayo on the side to dunk the chips and chicken.