Let's Cook
Crispy chicken
With slaw, corn and wedges
1 hr
Not Too Tricky
serves 2
About the recipe
Give Buddy’s delicious fried chicken recipe a try. Crispy chicken pieces are paired with creamy homemade slaw, chunky chips and chargrilled corn – it’s an easy win for the whole family.
Recipe From
Ingredients
1–2 thick slices of wholemeal bread (roughly 80g)
½ a clove of garlic
2 x 120g skinless higher-welfare chicken breasts
400g Maris Piper potatoes
olive oil
2 corn on the cob
½ a red onion
1 small carrot
½ an eating apple
200g white cabbage
½ teaspoon English mustard
½ tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
2 heaped tablespoons natural yoghurt
Top Tip
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go.
Buddy's new show, Cooking Buddies, airs on CBBC and iPlayer in July 2024.
Method
- Preheat the oven to 200°C. Tear the bread into a food processor, peel and add the garlic, then whiz until fine.
- Place the chicken breasts between two sheets of greaseproof paper, then use a rolling pin or the base of a heavy pan to bash and flatten them out to around 1cm thick.
- Lift up the bashed chicken breasts, pour half the breadcrumbs on to the paper, put the chicken back on top, and scatter over the rest of the crumbs. Roughly pat the breadcrumbs on to the chicken, then re-cover with the paper and bash again to help them stick.
- Scrub the potatoes, then slice into wedges (use a crinkle-cut knife, if you’ve got one) and place in a large mixing bowl. Season with a pinch of sea salt and black pepper and drizzle in 1 tablespoon of olive oil, then toss together to coat.
- Spread out in a single layer on a large baking tray and bake for 35 minutes, or until golden and cooked through, giving the tray a shake and adding the corn to the oven for the last 10 minutes.
- Peel the onion and coarsely grate on a box grater or in a food processor (or slice by hand) with the carrot, apple (discarding the core) and cabbage. Tip into a mixing bowl, mix with the mustard, extra virgin olive oil, vinegar and yoghurt, then season to taste.
- When the wedges have 10 minutes to go, place a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil and fry the chicken for 3 minutes on each side, or until golden and cooked through, adding an extra drizzle of oil, if needed.
- Remove the chicken to a board, slice 1cm thick, and serve with the wedges, corn and slaw. Delicious with tomato ketchup for dipping.
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