As a student I can’t afford takeaways, and whilst I’m generally not into them (what with allergies it’s often easier to cook for myself!) I do get cravings for a good KFC occasionally. A few weeks ago I was running down the contents of my freezer in preparation for my Easter holiday and found a chicken breast, so decided to make my own fakeaway style chicken and chips.
I made up my recipe as I went, not really expecting it to taste as good as it did. When it turned out to be one of the best meals I’d had in a while I knew I had to share it with you, so here it is! Its relatively quick and very easy, and it cuts out the flour-egg-breadcrumbs faff of most breaded chicken recipes, so its a definite winner if like me you dislike handling raw chicken. You can also completely adjust the seasonings to your taste – I went for spicy chicken here, but it would be equally good with something milder, or you could even go down the BBQ seasoning route…I’ve even made sure there’s something resembling a serving of vegetables on the side!
- One large potato, skin on, cut into wedges/slices/chips
- Seasoning – I went for salt, pepper, mixed herbs and some Cajun seasoning
For The Chicken
- One chicken breast, cut into strips or chunks
- A splash of sauce – you could use ketchup, pesto or something similar, but I used Wahaca’s Chipotle Sauce
- Breadcrumbs – I used ones from a tub
And For The Concession to ‘Healthiness’ – Coleslaw
- A handful of red cabbage, sliced finely
- 1 large carrot, sliced finely or peeled using a julienne peeler (I love mine!)
- 1/4 of an onion, finely sliced
- 2 tablespoons of mayonnaise
- A splash of lemon juice
Let’s Get Faking our Chicken’n’Chips!
- Heat your oven to 220C. Cover a tray with foil, spray with a little oil, and place in the oven to heat up.
- First, boil the sliced potatoes in salted water for 5-8 minutes. Drain, then tip onto a plate and sprinkle with plenty of your chosen seasoning, and toss together. Place on the hot tray (remember to leave room for the chicken).
- Now prep your chicken. Cover the chicken in your chosen sauce, then cover with breadcrumbs. Make sure the chicken is covered all over.
- After the potatoes have been cooking for 10 minutes, turn them, add the chicken to the tray, and spray the chicken with a little more oil.
- Cook for 15-20 more minutes, until the chicken is cooking through. You may want to shake the pan in the middle of cooking in case the chicken starts to stick to the foil.
- Whilst the chicken is covering, make the coleslaw. Put all the veg on a plate, add the mayo and lemon juice, and mix together. I find using my hands is the easiest way to do this. Transfer to a bowl and keep in the fridge until everything is ready.
- Serve, preferably in front of a film or some cheesy Saturday night TV.
I find this makes the chicken incredibly well flavoured, and you can adjust the seasoning for your own tastes. Its such an easy way to create crispy chicken and spiced wedges, so I highly suggest giving it a go!
Do you cook fakeaways?