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Recipe Instructions

Position 1 oven rack in the lower third of the oven and 1 oven rack in the centre. Preheat oven to 220°C or 200°C fan. Place a flat roasting rack on a large rimmed baking tray.

Separate the tenderloins from the breast fillets if attached, then cut each fillet into pieces. In a large bowl, season the chicken generously with salt and pepper. Add buttermilk and toss to coat. In another large bowl, mix breadcrumbs, flour, paprika, garlic powder, onion powder, thyme and u00bd tsp of salt.

Working with 1 piece at a time, drain the chicken pieces from the buttermilk, dredge in the breadcrumb mixture, and place on the rack in the tray. Set aside at room temperature for 20 mins to allow the coating to adhere to the chicken.

Lightly brush the oil all over the chicken. Bake on the bottom rack of the oven for 20 mins or until the chicken is crisp on top. Turn chicken pieces over and bake for 20 mins or until crisp on top and cooked through. Stand for 5 mins before serving.

Meanwhile, to make the sweet potato wedges, stir the oil, salt and pepper in a large bowl. Peel the sweet potatoes, then cut lengthways into wedges (the widest part of the wedges should measure 2 to 2.5cm). As each potato is cut, toss them in the seasoned oil to prevent them from discolouring.

Spray a heavy large rimmed baking tray with non-stick cooking spray. Arrange the sweet potato wedges, cut-side down, in a single layer on the tray, placing the largest wedges in the corners since the heat is the most intense there.

Roast on the centre rack of the oven for 20 mins or until wedges are golden brown on the bottom. Using a metal spatula, turn wedges over and move the darker wedges to the centre of the tray and lighter coloured wedges to outer edges and corners. Continue roasting, moving wedges if necessary, for 20 mins or until golden brown on the bottom and soft in the centre. Serve with the chicken.

Recipe Ingredient

2 RSPCA Approved Chicken Breast Fillets

4 Chicken Drumsticks

260.00 gm buttermilk

250.00 ml panko breadcrumbs

82.50 ml plain flour

10.00 gm paprika

2 tsp garlic powder

2 tsp onion powder

2 tsp coarsely chopped fresh thyme

canola oil, for brushing

54.60 gm olive oil

1.80 gm salt

1/4 tsp freshly ground black pepper

900g sweet potatoes

Non-stick cooking spray

Recipe Cuisine

American

Cook Time

40M

Prep Time

35M

Total Time

75M

Nutrition

157.91 calories

30.0 grams fat

5.9 grams saturated fat

62.4 grams carbohydrates

11.6 grams sugar

34.3 grams protein

118.4 milligrams cholesterol

482.6 milligrams sodium

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NutritionInformation

Recipe Category

Dinner, main

Keywords

Finger food, spring, autumn, winter, summer, kids party, kid friendly, sweet potatoes, sweet potato, paprika, breadcrumbs, family friendly, main, dinner, fry, american, chicken, Curtis Stone

Description

Try Curtis Stones delicious recipe for chicken pieces rolled in a tasty crumb and oven-fried until beautifully crisp and crunchy, serve with sweet potato wedges and a squeeze of fresh lime.

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