This unusul twist on the classic combination of chicken and french fries is a real crowd pleaser, offering a modern interpretation of this great pairing succulent meat and crunchy, golden potatoes. It makes for a filling yet impressive dish for any occasion. Cutting the chicken into strips makes it super child-friendly, but you can cook the chicken breasts whole if you prefer, then slice them on the diagonal to serve, giving the dish a slightly more grown-up look. It also goes really well with buttered carrots or kale.
Ingredients
- 4 skinless chicken breasts, cut into thick strips
- 6 to 8 large baking potatoes, peeled and grated but not rinsed
- 1 egg, beaten
- 2 tablespoons all-purpose flour
- 2 to 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- sea salt and freshly ground black pepper
- British canned mushy peas or frozen peas, to serve
How to Make It
- Heat the oven to 315°F. Season the chicken breasts with salt and pepper. Put the grated potatoes on a shallow plate and press with paper towels to soak up any excess moisture. Whisk the eggs in a second shallow plate. Put the flour on a third shallow plate and season with salt and pepper. Toss the potatoes in the flour, shaking off any excess. Press the chicken strips into the potato mixture, shaping it around and pressing gently to seal the chicken within the grated potato casing.
- Heat the oil and butter in a skillet over medium-high heat. Add the potato-wrapped chicken a few pieces at a time and cook about 12 minutes until golden brown on all sides and the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife. Keep the cooked chicken warm in the oven while you cook the rest.
- Serve the chicken with hot mushy peas.
