April Jackson's jerk-spiced chicken and chips
April Jackson has a winner winner chicken dinner this Friday - her crispy jerk chicken and sweet potato fries. Taking juicy chicken thighs, jerk-seasoned breadcrumbs and then baking them in the oven, April says this version of a fast-food favourite is ‘guilt-free’, but still full of flavour.
Jerk-spiced chicken and chips
Serves: 4
Ingredients
For the oven baked chicken:4 large, or 8 small chicken thigh fillets, skinless and boneless1 tbsp jerk paste 1 egg 2 tbsp milk50g plain flour 1 tsp smoked paprika ½ teaspoon salt1 tsp garlic powder90g panko breadcrumbs50g olive oil
For the sweet potato fries:1kg sweet potato, peeled and cut into fries1 tbsp cornflour 1 tsp chilli powder1 tsp smoked paprika1 tsp all purpose seasoning2.5 tbsp olive oil Salt, to taste
Method
1. To make the oven baked chicken, preheat the oven to 200℃.
2. Trim any excess fat off the chicken thighs then coat with the jerk seasoning paste.
3. Lightly beat together the egg and milk and pour into a shallow bowl.
4. Mix the flour with the smoked paprika, salt and garlic powder in a flat dish, and mix the panko breadcrumbs and oil together onto another flat dish.
5. Dust the seasoned chicken thighs in the flour, dip them into the egg mixture then coat in the breadcrumbs. Repeat until all of the thighs are covered.
6. Place on a tray lined with greaseproof paper and bake for 25-30 minutes, turning halfway, until cooked through, crisp and golden.
7. To make the fries, place the sweet potatoes into a bowl or sandwich bag along with the cornflour and shake well.
8. Mix the spices and olive oil then add to the fries and shake again.
9. Lay the fries evenly on a tray lined with parchment paper, ensuring that they are not touching. Bake for 15 minutes, turn them and then bake for another 10-15 minutes.
10. Open the oven door and allow to cool and crisp up a little then season with salt and serve.