Chicken is cheap but not always cheerfull – so spice it up with this southern-style crispy coating and serve with golden corn fritters. Guaranteed to fill up the greediest of guests!
1.4kg oven-ready chicken cut into 6 portions
1/4 tsp paprika
225g seasoned flour
oil, for shallow frying
400g tinned sweetcorn
1 red pepper, chopped
1 tsp baking powder
2 eggss, lightly beaten
Salt and ground black pepper
1 tbls butter, melted
Salad, to serve.
Preparation time : 20 minutes + chilling
Cooking time : 30 – 35 minutes
Author : Prue Leith
Cookbook : Quick and easy (Confident Cooking)
1. Dip the chicken portions in the milk. Mix the cayenne pepper and paprika with the flour. Coat the chicken. Chill for 30 minutes.
2. Heat the oil in a large frying-pan. Shallow fry each chicken portion for 10-12 minutes until crisp and golden. Drain on kitchen paper and keep warm in the oven.
3. To make the fritters: mix together the sweetcorn, red pepper, flour, milk, baking powder, eggs and seasoning. Stir in the melted butter.
4. Heat more oil in a large friying-pan. Drop in tablespoonfuls of the batter, a few at a time. Fry for 5 minutes, turning occasionally until golden. Remove with a slotted spoon and drain on kitchen paper. Repeat this process until you have used all the batter. Serve with the chicken portions.
Tip : Add more colour to the fritters by adding chopped green peppers to the batter mixture. Enjoy your meal!