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Serves: 4
Prep time: 20 mins
Total time:
Recipe photograph by Kris Kirkham
Recipe by Sarah Akhurst
Popcorn-style fried chicken pieces with a salt and pepper coating, served with rosemary fries and a pickle slaw on the side
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Mains Gluten-free Summer Weekend Chicken Comfort
Nutritional information (per serving)
Calories
740Kcal
Fat
37gr
Saturates
7gr
Carbs
24gr
Sugars
11gr
Protein
73gr
Salt
2.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
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Ingredients
- 640g skinless chicken breast fillets
- 200ml buttermilk
- 200g cornflour
- 2 tsp sea salt flakes
- 2 tsp coarsely ground black pepper
- 1 litre vegetable oil, to fry
For the fries
- 600g frozen French fries
- 1 tbsp olive oil
- 1 tsp dried rosemary
- sea salt flakes
For the pickle slaw
- 2 carrots, coarsely grated
- ½ small red cabbage, finely sliced
- ½ small white cabbage, finely sliced
- 1 red onion, finely sliced
- 100g light mayonnaise
- 2 tbsp pickle juice (from a jar of gherkins or pickled onions)
Step by step
- Cut the chicken into bite-size chunks and put in a bowl with the buttermilk. Cover and marinate for 2-3 hours.
- Meanwhile, make the slaw. Put all the vegetables in a bowl and toss to combine. Mix the mayonnaise with the pickle juice and then stir this through the vegetables. Season to taste and chill until required.
- Preheat the oven to 220°C, fan 200°C, gas 7. Put the fries on a large baking tray; cook following pack instructions.
- For the chicken coating, mix the cornflour, salt and black pepper in a large bowl. Drain the chicken from its marinade and, working in batches, toss in the flour mixture. Transfer to a plate when coated and repeat until it is all covered.
- Fill a large pan with around 1 litre of oil (the pan should be no more than two-thirds full) and heat to around 175°C – you can test it’s ready by dropping a small square of bread in the oil; it should turn golden in a few seconds. Working in batches, fry the chicken pieces for 4-5 minutes, or until golden on the outside and fully cooked inside. Remove from the pan and drain on kitchen paper.
- To finish the fries, combine the oil and dried rosemary, then toss through the fries around 5 minutes before the end of their cooking time.
- Season the fries with flaky salt, put in a basket with the chicken and serve with the slaw on the side.
Make it gluten free
Check your fries are gluten-free, if required
