Serves 4
35 min
Crispy Chicken with Potato Wedges
Recipe GLPR19bb54e36ad923
Golden, crispy chicken coated with crushed potato crisps, served alongside grilled potato wedges and fresh vegetable sticks with creamy mayonnaise dip. This fun, interactive recipe is perfect for families and delivers satisfying crunch with tender, juicy chicken inside.
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Ingredients
350 g frozen potato wedges
2 tbsp tomato ketchup
2 small skinless boneless chicken breast fillets
1 small packet ready salted potato crisps
1 tbsp sunflower oil
for serving red bell pepper sticks
for serving carrot sticks
for serving cucumber sticks
for serving mayonnaise
Directions
Preheat your grill to high heat. Arrange the frozen potato wedges in a single layer on a baking tray. Place under the preheated grill and cook for 10 minutes, turning them halfway through or as needed, until they turn golden brown and crispy on the outside.
While the wedges are grilling, prepare the chicken for cooking. Spread the tomato ketchup evenly over both sides of the chicken breast fillets on a clean plate. Open the packet of ready salted crisps and crush them into small pieces with your hands or in a bowl.
Generously press and coat the crushed crisps onto the ketchup-covered chicken, pressing firmly so the crispy coating adheres well to both sides. Wash your hands thoroughly after handling the raw chicken.
Heat the sunflower oil in a non-stick frying pan over medium-low heat. Once hot, carefully place the crisp-coated chicken into the pan.
Cook the chicken without moving it for approximately 5 minutes until the bottom is golden and crispy. Gently flip the chicken using a fish slice or spatula and cook the other side for another 5 minutes until the coating is crispy and the internal temperature reaches 165°F (74°C) when measured at the thickest part.
Prepare fresh vegetable sticks by cutting the red bell pepper, carrot, and cucumber into convenient stick sizes. Arrange them on a serving platter with small bowls of mayonnaise for dipping.
Plate the cooked crispy chicken with the grilled potato wedges and vegetable sticks. Serve immediately with mayonnaise for dipping.
