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Oven-fried chicken with sweet potato wedges
Oven-fried chicken with sweet potato wedges
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Crispy oven-fried chicken with seasoned crumbs, served with sweet potato wedges and a hint of lime.
Ingredients:
  • 2 RSPCA Approved Chicken Breast Fillets
  • 4 Chicken Drumsticks
  • 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
Instructions:
  • Preheat your oven to 220°C (200°C fan) with one rack in the lower third and one in the center. Place a flat roasting rack on a large rimmed baking tray.
  • First, detach the tenderloins from the breast fillets if connected, then proceed to slice each fillet into segments. In a spacious bowl, generously season the chicken with salt and pepper. Next, pour buttermilk over the seasoned chicken and mix well. In a separate large bowl, combine breadcrumbs, flour, paprika, garlic powder, onion powder, thyme, and ½ tsp of salt.
  • Take one piece of chicken at a time, shake off excess buttermilk, coat it with the breadcrumb mixture, and place it on the rack in the tray. Let them sit at room temperature for 20 minutes to ensure the coating sticks to the chicken.
  • Brush the chicken with oil and bake on the bottom oven rack until crisp on top, about 20 mins. Flip the chicken and continue baking until crisp and cooked through, another 20 mins. Let it rest for 5 mins before serving.
  • Prepare the sweet potato wedges by combining oil, salt, and pepper in a large bowl. Peel the sweet potatoes and cut them lengthways into 2 to 2.5cm wedges. Toss each wedge in the seasoned oil as you cut them to keep them from turning brown.
  • Prepare a large rimmed baking tray with a generous coating of non-stick cooking spray. Place the sweet potato wedges on the tray, cut-side down, ensuring they are in a single layer. Position the larger wedges in the corners for optimal heat distribution.
  • Roast the wedges in the center of the oven for 20 minutes or until golden brown on the bottom. Use a metal spatula to flip the wedges, moving darker ones to the center and lighter ones to the edges. Roast for another 20 minutes until golden brown and soft in the center. Serve with the chicken.

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